Vegan Tomatillo Green Chili Salsa
Bursting with bold, smoky flavors, this Vegan Tomatillo Green Chili Salsa is the ultimate zesty condiment to elevate your favorite dishes. Made with roasted tomatillos, poblano and jalapeño peppers, fresh cilantro, and a hint of lime juice, this salsa combines tang, spice, and freshness in every bite. Perfectly charred veggies bring depth to the flavor profile while the option to adjust the texture lets you craft a salsa that's just right for you—smooth or delightfully chunky. Whether served as a dip with tortilla chips or as a vibrant topping for tacos, burritos, or grain bowls, this recipe is quick to prepare, vegan-friendly, and ready in under 30 minutes. Ideal for spicing up weeknight meals or impressing guests at your next gathering, it’s a guaranteed crowd-pleaser that will add a punch of color and taste to any spread.
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Recipe Information
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
Instructions
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or foil.
Remove the husks from the tomatillos and rinse them under warm water to remove their sticky residue. Pat them dry.
Place the tomatillos, poblano pepper, jalapeño pepper, garlic cloves (unpeeled), and onion half on the prepared baking sheet.
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.
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.
Using a food processor or blender, combine the roasted tomatillos, peeled garlic, charred onion, poblano pepper, jalapeño, cilantro, lime juice, and salt.
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.
Transfer the salsa to a bowl or jar and adjust the seasoning as needed, adding more lime juice or salt to taste.
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
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 108.1 g | 386% | |
| Total Sugars | 101.6 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 15232 mg | 324% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
