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Indulge in the vibrant flavors of our homemade Roasted Tomatillo Salsa – a keto and gluten-free delight with flavors that will evoke the sun-soaked essence of Southern California. Elevate your fiesta with this zesty salsa recipe, perfect for chip-dipping perfection. Embrace the taste of homemade goodness with every bite!
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🔥 Sizzling Fall Fiesta: Homemade Roasted Tomatillo Salsa Recipe! 🍅💃
Fall has arrived in Western Washington, bringing the allure of pumpkins and crisp evenings. But amidst the cozy blankets and hot chocolate, I find a persistent craving for the sun-soaked flavors of Southern California. 🌞🍂 To quiet the inner voice demanding warmth, I orchestrated a Mexican feast - Beef Burrito Bowls, Chicken Enchiladas, and the star: Roasted Tomatillo Salsa, a keto and gluten-free sensation that appeases both cravings and fall chills. 🍅🔥
In the battle between fall coziness and the lingering warmth of summer, I found solace in a menu that could transport me straight to Southern California - a haven of Mexican delights. And, of course, no Mexican feast is complete without a duo of salsas - Pico de Gallo and the star of today's show, Roasted Tomatillo Salsa.
Kevin, my resident skeptic of Mexican cuisine, always protests initially. But, without fail, every plate is wiped clean, and his subtle smile speaks volumes. Surprisingly, this time, he dove straight into the Roasted Tomatillo Salsa!
The recipe yields 2 pints, and I planned to share one with my son and his girlfriend. However, Kevin had different plans. Armed with chips and a bowl of salsa, he devoured the lot. Who knew roasted tomatillos held the key to his newfound love for Mexican flavors?
And as for that persistent inner voice that resisted the fall chill, by the end of the feast, she was too happily full to whimper. 🍂✨
In This Post
🥘Roasted Tomatillo Salsa Ingredients
These are the ingredients necessary to make Roasted Tomatillo Salsa.
- Vegetable Stock - I use veggie stock or chicken bone broth to add an extra layer of flavor but you can use water as well.
- Tomatillos - pick tomatillos that are bright green, fill the husk, and feel firm but slightly soft when gently squeezed. The husk may split or become papery. It is best to choose ones that are plump and firm, with no blemishes, yellowing, or signs of mold.
- Jalapenos - To pick the perfect jalapeno, look for "stretch marks" or white lines. The older the pepper, and the more stress the plant has been under, the more white lines you'll see, and the hotter the pepper will be. The smoother the pepper, the younger, less stressed, and milder it is.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: For an even deeper roasted flavor, consider charring the vegetables directly over an open flame on a gas stove or grill. The direct flame will impart a rich, smoky essence to the tomatillos, onion, jalapeños, and garlic. This added step elevates the overall taste profile, bringing a unique and intensified smokiness to your roasted tomatillo salsa. Just be sure to monitor closely to achieve the desired level of char without overcooking.
📖Variations
- Avocado Cream Salsa - Add a ripe avocado to the roasted tomatillo mixture when blending for a creamy and luscious avocado-infused salsa.
- Mango-Pineapple Twist - Incorporate diced mango and pineapple for a tropical flavor burst. Add them to the blender during the pureeing process.
- Citrus Zest Kick - Enhance the citrus notes by adding the zest of a lime or orange to the blender. This will bring a bright and zesty kick to the salsa.
🍽Equipment
This is the equipment you will need to make Roasted Tomatillo Salsa.
Storage
Store your Roasted Tomatillo Salsa in an airtight container in the refrigerator. It will stay fresh for up to 5-7 days.
Freezing Instructions: While salsa can be frozen, note that the texture may change slightly upon thawing. If you plan to freeze it, store the salsa in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.
Thawing: When ready to use, transfer the frozen salsa to the refrigerator and allow it to thaw overnight. Before serving, give it a good stir to recombine any separated liquids and adjust the seasoning if necessary.
Remember to label the container with the date of preparation for easy tracking. Enjoy your delicious Roasted Tomatillo Salsa!
💭Top tip
For a personalized texture, carefully control the thickness of the salsa by gradually incorporating the chicken or vegetable stock during blending. This way, you can achieve the desired consistency—whether you're aiming for a thicker dip or a more liquid drizzle. Adjusting the stock gradually ensures you reach the perfect balance without compromising on flavor or texture.
FAQ about Roasted Tomatillo Salsa
Absolutely! The heat level can be customized by controlling the number of jalapeños. For milder salsa, use fewer jalapeños, or for an extra kick, include more.
Stored properly in the refrigerator, the salsa remains fresh for 5-7 days. Be sure to check for any signs of spoilage before consuming.
While it can be frozen, note that the texture may change slightly upon thawing. Freeze in a suitable container, leaving space for expansion, and it can be stored for up to 3 months.
Related Recipes
Looking for other recipes like this? Try these:
- Salsa Fresca (Restaurant Style Salsa)
- Roasted Salsa Roja (Tomato Salsa)
- Sweet and Spicy Peach Salsa
- Greek Salsa
- Avocado Hot Sauce
- Habanero Hot Sauce
Pairing
These are my favorite dishes to serve with Roasted Tomatillo Salsa:
- Easy Keto Fish Tacos
- Keto Green Chile Chicken Enchiladas
- Keto Slow Cooker Mexican Stuffed Peppers
- Low Carb Mexican Fish
- Grilled Mexican Surf and Turf
- Keto Tortilla Chips
Roasted Tomatillo Salsa
Ingredients
- 4 cups tomatillos husked, rinsed and quartered
- 1 medium white onion quartered
- 2 or 3 jalapeños stems removed
- 4 garlic cloves unpeeled
- 3 tbsp extra virgin olive oil
- pink salt
- fresh cracked black pepper
- 2 cups vegetable stock can use chicken bone broth
- 1/2 cup cilantro chopped
Instructions
- Preheat oven to 375 degrees F.
- Toss the tomatillos, onion, jalapeño, and garlic with the olive oil and salt and pepper. Spread onto a baking sheet in an even layer and roast in the oven until they are very soft, about an hour. Allow to cool a bit.
- Carefully squeeze the roasted garlic from its skin into a blender or food processor. Add in the roasted tomatillos, onion, and jalapeno along with the juices from the baking sheet as well as the cilantro and puree. Add in the vegetable stock a little at a time until the desired consistency. Taste and adjust seasoning as needed.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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David
This sounds good! Bookmarking to try some time.
Nicole @ OrWhateverYouDo
That looks fantastic Bobbi! The cantankerous twerp comment had me actually lol. 😉 We need to get coffee again soon!
Bobbi | Bobbi's Kozy Kitchen
Awesome David!! I hope you enjoy it!
Bobbi | Bobbi's Kozy Kitchen
I am glad I made you laugh. Good food and good fun is my main goal 🙂 and yes, we need to do coffee again soon. I was just thinking about that yesterday!!