Tomatillo Salsa Verde
August 28, 2026 · Recipe by Love and Lemons
Roasted tomatillos, serrano, onion, and garlic blended with cilantro and lime — zesty, bright, and so much better than store-bought. From Love and Lemons.
This is Love and Lemons’s roasted salsa verde — tomatillos get sweeter and juicier in a hot oven, then everything blitzes into a tangy, spicy green salsa. Pass the chips, or spoon it over Related recipe: kale-squash-tacos and Collard Green Wraps.
CSA tips: Tomatillos arrive in their papery husks — peel, rinse off the sticky coating, and pat dry before roasting. Serranos and jalapeños vary in heat; start with one pepper (or half) and add more after blending. No food processor? A blender works — pulse and scrape as needed. Keeps about 5 days refrigerated.
Tomatillo Salsa Verde
Roasted tomatillos, onion, peppers, and garlic blended with cilantro, lime, and avocado oil. Recipe by Jeanine Donofrio and Phoebe Moore at Love and Lemons — serve with chips, tacos, or enchiladas.
Ingredients
- 9 medium tomatillos
- 1 small yellow or white onion, cut into large chunks
- 1 to 2 serrano or jalapeño peppers
- 4 garlic cloves, unpeeled
- 2 tbsp avocado oil, plus more for drizzling
- 2 tbsp fresh lime juice
- ½ cup chopped fresh cilantro
- 1¼ tsp sea salt, plus more for sprinkling
- Tortilla chips, for serving
Method
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
- Store leftover salsa in the fridge for up to 5 days.