This year we’ve grown the most tomatillos in our gardening history, so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my classic Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.
How to make Roasted Tomatillo Salsa Verde
Why is this Roasted Tomatillo Salsa So Good
This creamy, flavorful green salsa is so perfect served alongside tortilla chips!
Roasting the tomatillos, onion and jalapeños is a triple threat, especially if you have all 3 growing in your garden! It gives them a rich, smoky taste and helps to make the salsa creamy instead of watery. Not only is this tomatillo salsa recipe wonderful with tortilla chips, it’s also delicious served with tacos, slow cooker refried beans and even chili.
It smells amazing. Everyone will be heading towards the kitchen to give this yummy salsa a try! This tomatillo salsa is naturally healthy and nutritious. It’s also Whole30, paleo, vegan, and gluten-free. It freezes well, so while you have fresh garden veggies make several batches to freeze for later. When the winter season hits and you have garden fresh tomatillo salsa, you’ll be so grateful!
How to store homemade Roasted Tomatillo Salsa
Storing your leftover salsa may not be a problem. Because you probably won’t have any left! Fresh tomatillo salsa can be stored in an airtight container in the refrigerator for up to two weeks. I like to use glass jars for storage. For longer storage, make several batches and freeze for up to 6 months. You can use zip-top freezer safe bags for freezing. Be sure to write the date on the bag, so you remember when it went into the freezer.
Looking for more homemade salsa recipes? Try these favorites:
Fresh Tomato Salsa Canned Tomatoes Salsa Black Bean and Corn Salsa
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