Roasted Tomatillo Salsa: A Peckish Bawkyard Farm Favorite

Fresh tomatillos and salsa ingredients arranged for a home kitchen recipe, photo by Cristian Rojas via Pexels

Late summer is one of my favorite times at Peckish Bawkyard Farm. The garden is still giving generously, and the harvest basket seems to change every time I walk outside. Tomatoes are ripening faster than we can pick them, and the tomatillos are tucked among their papery husks, ready for salsa.

This homemade tomatillo salsa is one of the ways I like to use them. The main version I make for my family includes onion and garlic for that familiar salsa verde flavor. The recipe is naturally gluten-free and dairy-free, making it an easy addition to a family meal or a simple snack with tortilla chips.

I also make an onion-and-garlic-free version specifically for a family member with allergies, and I have included that variation below as a secondary option when we need it. Around the Greeley, Colorado area, we bring our farm-grown goods and other Peckish Bawkyard Farm products to local farmers markets, and a fresh salsa like this is exactly the kind of seasonal food I love sharing with our community.

Image credit: Cristian Rojas; selected from Pexels.com.

Why I like this salsa

Tomatillos have a tart, citrusy flavor that becomes rounder and slightly sweeter when roasted. The roasting also gives the salsa a little more depth without making it heavy.

For our regular family batch, I like how the roasted onion and garlic round out the tartness of the tomatillos and give the salsa a fuller flavor.

My favorite way to serve it is still the simplest: a bowl of salsa, a stack of tortilla chips, and a few minutes to sit at the kitchen table.

Roasted Tomatillo Salsa

Makes: About 2 cups
Prep time: About 15 minutes
Roasting time: About 8–12 minutes
Diet notes: Naturally gluten-free and dairy-free

Ingredients

  • 1½ pounds fresh tomatillos
  • 1 mild pepper of your choice
  • 1 small jalapeño, optional
  • 1/2 red onion, roasted
  • 2 garlic cloves, roasted and mashed
  • ½ cup fresh cilantro, including tender stems
  • Juice of ½ to 1 lime
  • ½ teaspoon salt, plus more to taste
  • ¼ to ½ cup water, as needed

I usually adjust the peppers based on who will be eating with us and what is ready in the garden or easy to find locally. If I use a jalapeño, I remove the seeds and inner ribs first for a gentler heat.

Instructions

  1. Remove the tomatillo husks.
    Peel away the papery husks and rinse the tomatillos well. They often have a slightly sticky coating underneath the husks, so I take a moment to rinse each one.

  2. Prepare the chiles.
    Remove the stems. For a mild salsa, remove the seeds and inner ribs from the jalapeño. The Anaheim or poblano can be left whole for roasting.

  3. Arrange the vegetables.
    Place the tomatillos and chiles on a baking sheet. I leave the tomatillos whole so they are easy to turn and roast evenly.

  4. Roast until blistered.
    Broil on high until the vegetables are softened and lightly blistered, turning them once during roasting. Depending on your broiler and the size of your vegetables, this takes about 8 to 12 minutes. I look for browned spots rather than trying to make every surface black.

  5. Cool briefly.
    Let the roasted vegetables cool for a few minutes before blending. They will release some flavorful juices as they rest.

  6. Blend the salsa.
    Add the tomatillos and chiles to a blender or food processor. Add the cilantro, lime juice, and salt. Pulse until the salsa reaches the texture you like.

  7. Adjust the consistency.
    Add water a tablespoon at a time until the salsa is spoonable but not watery. Taste and adjust with more lime or salt.

  8. Chill before serving.
    Transfer the salsa to a clean, covered container and refrigerate it before serving. The flavor settles as it chills.

Fresh peppers and produce ingredients, photo by Cristian Rojas via Pexels

Image credit: Cristian Rojas; selected from Pexels.com.

My notes from the farm kitchen

When I make this in late summer, I do not worry about making every batch exactly the same. Garden produce varies. Some tomatillos are more tart than others, and the heat of a chile can change from one pepper to the next.

That is why I taste near the end. If the salsa seems too sharp, I add a little more water and let it chill. If it needs brightness, I add another squeeze of lime. A small amount of extra cilantro can also soften the flavor and make it taste more garden-fresh.

This is also a nice recipe for using tomatillos that are firm but fully filled out inside their husks. I save the ripest tomatoes for tomato sauce, sandwiches, and baked dishes, while the tomatillos usually go straight toward salsa, sauce, or an evening meal.

Ways to serve homemade tomatillo salsa

Try this salsa with:

  • Tortilla chips
  • Scrambled eggs
  • Roasted potatoes
  • Grilled chicken
  • Beans and rice
  • Tacos or quesadillas
  • A baked sweet potato
  • A spoonful over a simple grain bowl

For our household, the onion-and-garlic version is the standard batch. When I need to accommodate allergies, the onions and garlic may be omitted and I keep the alternate version clearly separate.

### Alternative Version: Onion-&-Garlic-Free for Allergy Needs

I made this onion-and-garlic-free version specifically for a family member with allergies, and it is the secondary option rather than the main recipe.

Use the same method as the main recipe, but make these ingredient changes:

  • Omit the red onion
  • Omit the garlic
  • Keep the tomatillos, peppers, cilantro, lime, salt, and water the same

Without the onion and garlic, the tomatillos stand out more clearly and the flavor is a little sharper and greener.

I still recommend checking packaged ingredients, such as tortilla chips or prepared fillings, if you need to avoid onion or garlic carefully.

Storage notes

I treat this as a fresh refrigerated salsa. Keep it covered in the refrigerator and serve it chilled or within a short refrigerated period for the best flavor and texture.

This recipe is not a tested canning recipe, so I do not use it for shelf-stable storage. If I have extra, I share it, serve it with another meal, or make a smaller batch the next time. For food safety, use clean equipment and a clean storage container, especially if you are preparing the onion-and-garlic-free version for someone with an allergy or intolerance.

Peppers image, photo by Mark Stenicki via Pexels

Image credit: Mark Stenicki; selected from Pexels.com.

A seasonal favorite from Peckish Bawkyard Farm

The best part of this salsa is that it feels connected to the season. I can walk through the garden, gather tomatillos and chiles, and have a fresh bowl of salsa ready with only a few additional ingredients.

That is the kind of cooking I enjoy most at Peckish Bawkyard Farm: using what is growing, keeping the preparation approachable, and making something worth sharing. If you are in Northern Colorado, look for us at local farmers markets around Greeley, where we sell our farm products, baked goods, mixes, eggs, and cozy handmade items.

You can also visit Peckish Bawkyard Farm to learn more about the farm and our seasonal offerings.

Maralea Norden's cookbooks

If you would like more of my home-kitchen recipes and seasonal cooking, here are my cookbooks:

If you make this roasted tomatillo salsa, I hope you enjoy it in your own kitchen: and perhaps with a few tomatoes or tomatillos from your own garden.