When are tomatillos in season?

Tomatillos are in season from early summer through early fall, but can be found in many grocery stores throughout the year.

Do I have to roast the tomatillos to make salsa verde?

Though you do not have to roast the tomatillos to make salsa verde, they become much less tart when doing so.

This Homemade Restaurant Style Salsa Verde is super flavorful and easy to make. Simply roast the tomatillos, then blend with basic salsa ingredients.

Scale

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Preheat the oven to 425°F.
Place the tomatillos and the pepper on a baking sheet. Bake for 15 minutes, flipping halfway, until they start to brown and soften. Set aside to cool for a couple minutes.
Remove and discard the stem and seeds from the pepper. Place the tomatillos, pepper, cilantro, onion, garlic, lime juice, and sea salt in a food processor or blender. Process until desired consistency.
Taste and season with more sea salt, as desired. Serve and enjoy!

If you'd like it more sweet, add a drizzle of honey, to taste.

To store, refrigerate in an airtight container for up to 3 days.

Nutritional values (per serving) are approximates only.