Simple Roasted Salsa Verde {Tomatillo Sauce}
Tomatillos and poblano peppers are charred under high heat until smoky and tender, then cooked with garlic, cumin and lime for a concentrated, bright and tangy, slightly spicy tomatillo sauce that does triple duty as a sauce, marinade, or salsa verde.
I originally made this simple roasted tomatillo sauce as a part of Tomatillo Pulled Chicken and Rice Bowls with Roasted Corn Salsa. But, the sauce is sooooooo good, I’ve been putting it on everything and decided it was deserving of it’s own recipe.
Three reasons why salsa verde is so great:
- It’s ridiculously easy. Honestly, peeling the tomatillos might be the most difficult part of the whole thing.
- It has So. Much. Flavor. Tomatillos are my jam in pretty much anything, but when roasted, pureed and cooked down into a rich sauce, their flavor concentrates into something so bright and tangy that it becomes a secret weapon. Use it as a marinade, cooking sauce, or salsa. Soak stuff in it, cook stuff in it, or sauce stuff in it, and it will be delicious.
- It makes everything it touches tastier, but needs nothing at all. Chicken, fish, pork, beef, veggies, rice – whatever you want, this sauce will make it better. But, honestly, give me just a bowl of roasted tomatillo sauce and a bag of chips, and I’ll be perfectly happy for the rest of the night.
Choosing Ripe, Flavorful Tomatillos
Tomatillos are the star of this show, so you want them to be as good as they can be. Look for tomatillos that are on the small side with a bright green husk. The husk should feel papery and tacky – especially if you pull it back a bit.
The sticky substance that covers the fruit (and is super easy to wash off) is a natural deterrent against insects. So, if you encounter a tomatillo that feels dry, or if the husk has turned a yellowish color, it’s probably past its prime. Another thing to watch out for is a tomatillo that feels soft if you gently squeeze it. Tomatillos should be firm. Soft tomatillos likely mean the inside is beginning to rot.
No poblano peppers? No problem.
I’ve made this sauce both with and without the roasted poblanos and both versions are delicious. The poblanos add a touch of heat and smokiness that I love. But, if your local market doesn’t have them in stock one day, don’t worry about it.
- Leave them out altogether
- Roast a jalapeño along with the tomatillos instead (just one, unless you like it super spicy!)
- Open up a can of roasted green chilies and puree them with the roasted tomatillos
Recipes that include Salsa Verde:
- Tamale Pie with White Beans, Chorizo, and Salsa Verde
- Tomatillo Pulled Chicken and Rice Bowls
- Creamy Chicken Chili with Chorizo and Roasted Corn
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
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Roasted Tomatillo Sauce {Simple Salsa Verde}
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 3 cups
Description
Tomatillos and poblano peppers are charred under high heat until smoky and tender, then cooked with garlic, cumin and lime for a concentrated, bright and tangy, slightly spicy tomatillo sauce that does triple duty as a sauce, marinade, or salsa verde.
Ingredients
- 2 lbs tomatillos (about 16-18)
- 3 poblano peppers (see note)
- 4 cloves of garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- Salt and pepper
- 1 –2 limes
- 1/2 cup chopped cilantro (optional)
Instructions
- Preheat the broiler and place a rack about 4-inches from the top of the oven. Cover the bottom of a rimmed baking sheet with aluminum foil.
- Put the poblano peppers on the baking sheet and place them under the broiler. Cook until their skin is almost completely blackened. Use tongs to turn them over and cook until they are blackened on the other side. Remove the pan from the oven and put the peppers on a plate.
- While the peppers are under the broiler (don’t forget about them), remove the stems and peel the husks from the tomatillos. Rinse them under water to remove the sticky film between the fruit and the husk. Slice them in half and lay them cut side down on the baking sheet after removing the poblano peppers.
- Put the pan of tomatillos under the broiler. Roast until the tomatillos are about 50% covered in black spots. Remove from the oven and let cool for about 10 minutes.
- While the tomatillos cool, peel the blackened skin from the poblano peppers and remove the stem and seeds. Put the peppers in a blender and pour in the roasted tomatillos and all the juice that’s collected in the baking dish. Puree.
- Put the oil in a large saucepan (the sauce will splatter, so you want to use a large, deep pan). Heat the oil over medium heat until shimmering. Add the minced garlic, cumin, and 1/2 tsp salt and pepper. Cook, stirring constantly, for 1 minute.
- Pour the pureed tomatillos and peppers into the pan and bring the sauce to a boil. Cover the pan partially with a lid or a sheet of aluminum foil to prevent splatters and let cook for about 5 minutes, stirring frequently, until the sauce has thickened slightly and darkened in color.
- Remove from the heat and stir in the juice from 1 lime. Taste and add more lime juice, salt or pepper if desired. If using, stir in the chopped cilantro.
Notes
- No poblano peppers? Leave them out altogether, or see substitution suggestions above the recipe.
- The sauce can now be used as a marinade, as a flavorful liquid in which to cook chicken, pork, fish, or tender cuts of beef, or as a sauce or salsa, spooned over dishes or served with chips or veggies for dipping.
- Roasted Tomatillo Sauce will keep in the refrigerator in a covered container for at least 1 week.
- Tomatillos contain some natural pectin, so the sauce will thicken up a bit more after a couple of hours in the refrigerator.
- Category: Salsa
- Method: Roasting
- Cuisine: Mexican
Keywords: salsa, tomatillo sauce, roasted tomatillos, roasted salsa, salsa verde, simple sauce, easy salsa
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