Fire-Roasted Salsa Verde with Charred Tomatillos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and smoky salsa verde featuring fire-roasted tomatillos and jalapeños, perfect as a dip or taco topping for Cinco de Mayo celebrations. This mexican-inspired cinco de mayo (vegetarian) ready in about 20 minutes pairs (about 8) husked tomatillos, medium jalapeños, small, quartered white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 40 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 10 min Serves 6 Mexican cuisine 40 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a cast-iron skillet or grill pan over high heat until smoking hot. Add 1 lb husked tomatillos, 2 medium jalapeños, 1 small quartered white onion, and 3 whole garlic cloves. Char them, turning occasionally, for about 8-10 minutes until blackened spots appear and vegetables soften.
  2. Step 2: Transfer the hot tomatillos, jalapeños, onion, and garlic to a blender. Add 1/2 cup packed fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/4 cup water.
  3. Step 3: Blend on high until smooth but still slightly textured. Taste and adjust salt or lime juice as needed.
  4. Step 4: Chill the salsa verde for 30 minutes before serving to let flavors meld.
  5. Step 5: Serve with tortilla chips or as a zesty topping for tacos or grilled meats.

Frequently asked questions

How long does Fire-Roasted Salsa Verde with Charred Tomatillos take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fire-Roasted Salsa Verde with Charred Tomatillos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 8) husked tomatillos from drying out.

Can I substitute ingredients in Fire-Roasted Salsa Verde with Charred Tomatillos?

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 Fire-Roasted Salsa Verde with Charred Tomatillos 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 Fire-Roasted Salsa Verde with Charred Tomatillos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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