Fire-Roasted Salsa Verde with Charred Tomatillos
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 blends (about 8) husked tomatillos, medium jalapeños, small, quartered white onion 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 40 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
- 1 lb (about 8) husked tomatillos
- 2 medium jalapeños
- 1 small, quartered white onion
- 3 whole garlic cloves
- 1/2 cup packed fresh cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1/4 cup water
Instructions
- 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.
- 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.
- Step 3: Blend on high until smooth but still slightly textured. Taste and adjust salt or lime juice as needed.
- Step 4: Chill the salsa verde for 30 minutes before serving to let flavors meld.
- Step 5: Serve with tortilla chips or as a zesty topping for tacos or grilled meats.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Fire-Roasted Salsa Verde with Charred Tomatillos?
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 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.
