Name: Roasted Tomatillo Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos; 0.5 white onion; 2 cloves garlic; 1 jalapeno; 2 tablespoons avocado oil; 0.5 cup fresh cilantro; 1 tbsp fresh lime juice; 1 tsp sea salt; 0.25 tsp black pepper

From the Cook

1/5

Roasted Tomatillo Salsa

The Urben Life Verified

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 450F. Remove the husks from each tomatillo then rinse under cold water to remove the sticky residue. Roughly chop the tomatillos, onion, garlic, and jalapeño. Toss together in a baking dish with avocado oil and roast for 15-20 minutes, until softened.

Transfer the roasted ingredients to a blender or food processor. Add the cilantro with stems and fresh lime juice. Blend until smooth and creamy, or until desired consistency is reached. Taste and adjust seasoning, adding more salt or lime juice, if needed.

I suggest letting the tomatillo salsa chill in the fridge for at least 1 hour before serving, however you can also serve the salsa immediately. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

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Tips & Tricks (5)

Char for Depth 🔥
Roast tomatillos until their skins are deeply charred and blistered, not just softened—this caramelization adds complex, smoky depth that elevates the salsa beyond basic freshness.
Cool Before Blending 🧊
Let roasted ingredients cool to room temperature before blending to prevent the salsa from becoming warm and losing its bright, fresh flavor profile.
Pulse, Don't Puree 🌀
Use short pulses rather than continuous blending to achieve the ideal chunky-textured salsa with visible cilantro and jalapeño pieces for better mouthfeel and visual appeal.
Lime Juice Last 🍋
Add fresh lime juice in the final 30 seconds of blending to preserve its bright acidity and prevent oxidation from dulling the vibrant, tangy flavor.
Avocado Oil Balance ⚖️
Drizzle avocado oil after blending rather than before to control richness and ensure it emulsifies smoothly without becoming greasy or separating from the salsa.