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Roasted Tomatillo Salsa in a white bowl surrounded by tortilla chips
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5 from 1 vote

Roasted Tomatillo Salsa

In the mood for salsa verde? Skip the extra sodium and fillers you'll find in store-bought versions and try this homemade roasted tomatillo salsa instead!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Sauces & Condiments
Cuisine: Mexican
Diet: Diabetic
Keyword: classic recipe, roasted tomatillo salsa, salsa verde
Servings: 16 servings
Calories: 18kcal
Author: Diabetic Foodie


  • 1 lb tomatillos (husks removed, rinsed)
  • ½ large onion (quartered)
  • 3 serrano chiles (halved lengthwise, seeded)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 cup fresh cilantro (loosely packed, stems removed)


  • Preheat the oven to 375°F.
  • Add the tomatillos, onion, chiles, oil, and salt to an 8x8x2-inch glass baking dish.
    1 lb tomatillos, ½ large onion, 3 serrano chiles, 1 tablespoon olive oil, 1 teaspoon sea salt
  • Place in the oven and roast until the vegetables are very soft, about an hour.
  • Remove from the oven and allow to cool slightly.
  • Transfer everything to a food processor and add the cilantro, then purée until almost smooth.
    1 cup fresh cilantro


This recipe is for 16 servings of salsa. Each serving is 2 tablespoons.
Salsa can be stored in an airtight container in the refrigerator for 1-2 weeks.


Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 148.6mg | Potassium: 85.8mg | Fiber: 0.6g | Sugar: 1.3g | Net carbs: 1.4g