Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro
A vibrant, tangy salsa made with roasted tomatillos, jalapeños, and fresh cilantro, perfect for dipping or topping Mexican dishes. This mexican-inspired snacks (vegan, gluten free) ready in about 20 minutes blends medium tomatillos, medium jalapeño peppers, chopped fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 25 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 medium tomatillos
- 2 medium jalapeño peppers
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 2 whole garlic cloves
- 2 tbsp lime juice
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
- Step 1: Preheat your oven's broiler to high. Remove husks and rinse 8 medium tomatillos. Place tomatillos, 2 medium jalapeño peppers, 1/4 cup chopped white onion, and 2 whole garlic cloves on a baking sheet. Drizzle with 1 tbsp vegetable oil and toss to coat.
- Step 2: Broil the vegetables for 6-8 minutes, turning once halfway through, until the tomatillos and jalapeños have blackened spots and are soft.
- Step 3: Transfer the roasted tomatillos, jalapeños (remove seeds if less heat is desired), onion, and garlic to a blender. Add 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp salt.
- Step 4: Blend until smooth but still slightly textured, about 30 seconds. Taste and adjust salt or lime juice if needed. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Tomatillo Salsa with Roasted Jalapeño and Cilantro vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
