Vegan Tomatillo Green Chili Salsa
Brighten up your meals with this zesty and smoky Vegan Tomatillo Green Chili Salsa, a vibrant blend of roasted tomatillos, poblano and jalapeño peppers, and fresh cilantro. Perfectly balanced with a hint of lime and just the right amount of heat, this quick and easy salsa recipe takes only 25 minutes from start to finish. Roasting the vegetables at high heat brings out their natural sweetness and adds depth to every bite, while the option to customize the spice level ensures it’s tailored to your taste. Whether enjoyed as a dip with tortilla chips or as a topping for tacos, burritos, or grain bowls, this salsa will become your go-to for adding bold, plant-based flavor to any dish. Plus, it’s naturally vegan, gluten-free, and easy to make ahead, making it a must-have condiment for busy weeknights or casual gatherings.
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Ingredients
- 8 medium (about 1.5 pounds) Tomatillos
- 1 large Poblano pepper
- 1 medium Jalapeño pepper
- 2 large Garlic cloves
- 0.5 medium White onion
- 1 cup (loosely packed) Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 2 tablespoons (optional, for adjusting consistency) Water
Directions
Step 1
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or foil.
Step 2
Remove the husks from the tomatillos and rinse them under warm water to remove their sticky residue. Pat them dry.
Step 3
Place the tomatillos, poblano pepper, jalapeño pepper, garlic cloves (unpeeled), and onion half on the prepared baking sheet.
Step 4
Roast in the preheated oven for 12-15 minutes, or until the tomatillos are softened and slightly charred. Turn the vegetables halfway through roasting to promote even charring.
Step 5
Once roasted, let the vegetables cool for 5-10 minutes. Peel the garlic cloves and remove the skin from the poblano pepper. For a milder salsa, remove the seeds from the jalapeño and poblano; otherwise, leave them in for extra spice.
Step 6
Using a food processor or blender, combine the roasted tomatillos, peeled garlic, charred onion, poblano pepper, jalapeño, cilantro, lime juice, and salt.
Step 7
Blend until smooth or leave slightly chunky, depending on your texture preference. If the salsa is too thick, add water 1 tablespoon at a time, blending between additions, until you reach the desired consistency.
Step 8
Transfer the salsa to a bowl or jar and adjust the seasoning as needed, adding more lime juice or salt to taste.
Step 9
Serve immediately as a dip with tortilla chips or as a topping for tacos, burritos, or any dish that needs a zesty kick. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (5757.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1836.5 |
| Total Fat 6.2g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2444.6mg | 0% |
| Total Carbohydrate 420.3g | 0% |
| Dietary Fiber 108.1g | 0% |
| Total Sugars 101.6g | |
| Protein 57.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 457.2mg | 0% |
| Iron 35.4mg | 0% |
| Potassium 15232.5mg | 0% |
Source of Calories