I love Mexican food. Ok, I love Indian and Italian and Japanese and… all food. A good dipping sauce is just icing on the cake, which makes this simple roasted tomatillo salsa one of my faves. Some links in this post are affiliate links that earn me a commission if you purchase through them.

This salsa is perfect for any get togethers you may have. With football season here, I tend to do a lot of appetizers, and this roasted tomatillo salsa is perfect and goes with so much.

I use it to dip tortilla chips, as well as taquitos and tamales. It’s really good with anything Mexican you can find!

When I made this, I wanted my kids to enjoy it, too. I hate making something and then “having” to make something else they’ll enjoy, too.

I stuck with some tried and true Mexican appetizers since I was already planning to try to convince the wee ones to try my roasted tomatillo salsa, and Mister Man would be a hard sell.

The roasted tomatillo salsa recipe makes just over two cups, which is perfect because it doesn’t last in the fridge quite as long as the mole. I store mine in little mason jars to ensure they’re airtight.

The avocado gives it a delicious creaminess, while the lime adds a perfect tang and … everything tastes better roasted!

And the verdict? Mister Man loooooooooves the roasted tomatillo salsa. I made him try a bit before telling him what it was or what was in it, and he thought it was perfect with the taquitos.

He could taste the lime and the creaminess of the avocado that pairs perfectly with the tartness of the tomatillos. The serrano was not too hot for him, and making it just for me, I’d definitely add two.

The true win here? When I did eventually tell Mister Man what was in the roasted tomatillo salsa, his eyes got wide, but then he simply nodded and kept eating.

This from the child who won’t even smell an avocado. Go figure. My litle baby is growing up!

What are tomatillos?

I love tomatillos.

They’re tart and incredibly tasty and versatile. I make a delicious crock pot pork recipe using tomatillos, although shockingly I’ve never posted the recipe. I will soon, I promise!

If you’ve never used tomatillos before, here’s the down and dirty tutorial on what they are and how to prep them.

How to Make Roasted Tomatillo Salsa Recipe

To make the roasted tomatillo salsa, remove the husks from the tomatillos and rinse them before slicing them in half. Quarter your onion and place it and the tomatillo halves on a silpat or parchment paper lined baking sheet.

Halve your serrano pepper (or two – but Mister Man doesn’t like things too spicy, so I went easy on him) and remove the ribs and seeds. Discard your ribs and seeds and add them to your baking sheet.

Broil for five minutes, then remove the serrano and flip your tomatillos and onion so the other side can get beautifully charred, as well. Return to the broiler for three minutes, then remove from the oven and let cool a few minutes.

While your tomatillos are roasting, smash your garlic cloves and place them in your blender. Add the chicken stock and lime juice.

As the serrano and onion finish roasting, add them, but hold off on the tomatillos. Blend the ingredients, less the tomatillos, until smooth.

Add the tomatillos and pulse until mostly but not entirely blended, being sure to hold down the lid of your blender with a kitchen towel to ensure the pressure built up by the heat doesn’t push the top of your blender and burn you – and make a huge mess.

Once the tomatillo is mostly blended, add your avocado flesh. Pulse again just until blended, and your roasted tomatillo salsa is complete.

The lime juice helps extend the life of the roasted tomatillo salsa, and it adds a great flavor, too, but this is a salsa you want to eat within two or three days max.

I like my roasted tomatillo salsa chilled, so I make it first and pop it in the fridge to cool off then serve.

What will you dip in your roasted tomatillo salsa?