Make this Roasted Peach Tomatillo Salsa when you’re craving something new and delicious. This easy flavorful tomatillo salsa is great as a dip for tortilla chips and topping for tacos.
I LOVE SALSA. And not only because it is a great excuse to eat lots of tortilla chips.
I love salsa because salsa is practically a salad, so it makes a great healthy appetizer or even side dish for dinner when we are not into the idea of salad.
Salsa also adds lots of flavor to foods. Obviously it’s a MUST on tacos, but it’s also a great topping for seafood or chicken and makes every meat taste more exciting.
This Roasted Peach Tomatillo Salsa is one of my favorite salsa recipes, and is my go-to when I don’t want to same boring tomato salsa again.
If you’ve never made tomatillo salsa and have questions about how to cook tomatillos, stick around. I got answers for you below!
The flavor in this salsa comes from roasting all the fresh ingredients. Everything except for the cilantro gets roasted under the broiler: the peach, tomatillos, onion, garlic, and jalapenos.
I guess technically, they salsa ingredients are broiled, but that doesn’t sound as appealing, does it? 🙂
The broiler is just a quicker way to roast the ingredients at a higher temperature and add some beautiful char to them.
Roasting the ingredients gives this salsa a little bit of a deeper flavor. It adds sweetness to the peaches. It makes the tomatillos nice and juicy. It mellows out the onion and garlic which adds a nice flavor to the whole salsa instead of just when you bite into an onion piece. It takes the sharpness out of the jalapenos and gives this salsa a nice warm flavor instead of making it straight out spicy.
Of course, if you want more spice, just add an extra jalapeno or two! Just add them in slowly and do taste tests so you can stop before it gets too spicy.
What are tomatillos, again?
Tomatillos are those little green tomatoes with the a papery husk on them that you see in grocery stores but never buy. Well, pick them up next time and give them a try!
Picking out good tomatillos
The trick to picking out good tomatillos is finding ones that are firm, green, and unblemished, and the husk should be green. If the husk starts turning yellow that is OK, but don’t get the ones that turned brown.
Cleaning and using tomatillos
When you are ready to cook with the tomatillos, remove the husks and wash the tomatillos thoroughly. They will be a little slimy and sticky because of the inside of the husk. I usually use a bit of soap or vinegar on each one, and then rinse thoroughly.
Tomatillos taste tangy and kind of sour, but not in a bad way. They add that much needed acidity that makes salsa taste really good, tangy, and addicting.
That said, I like the balance out their sour flavor with a little sweetness, and that’s where the roasted peach comes in. You can eat tomatillos raw, but I find that roasting them also helps bring out their juiciness and sweetness a little, which is why I roast them for this salsa recipe.
What to serve with roasted tomatillo peach salsa
As I mentioned above, this salsa is fantastic as a simple dip for tortilla chips, making it a perfect appetizer before enjoy an air fryer quesadilla.
But in addition to this, this salsa would be fantastic on top of grilled chicken (I have the BEST grilled chicken marinade recipe!). It would be great on top of some blackened salmon. It makes a great topping for rice or quinoa too, adding juiciness and flavor to the simple side dishes.
Looking for other Mexican-inspired recipes?
- Easy chicken mole
- Mexican lasagna
- Ground pork tacos
- Skillet beef nachos
- Brown rice taco bowls
- Mexican pasta salad
- Instant Pot white chicken chili
Looking for other easy healthy dip recipes?
- Charred corn salsa
- Pineapple black bean salsa
- Roasted eggplant and beet dip
- Hummus with feta and olives
- Healthy peanut butter fruit dip
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
- 6-8 tomatillos, cleaned and sliced in half
- 1 large peach (not too ripe, you want to be able to cut into it without it smushing)
- 2 garlic cloves, peeled
- 1/2 onion, thinly sliced
- 2 small jalapeños, seeds removed (use more or less, to taste)
- 1 tablespoon olive oil
- 1/4 teaspoon salt (optional, to taste)
- 1-2 tablespoons cilantro leaves, roughly chopped
- Juice of 1/2 lime (about 1 tablespoon, optional)
- Preheat the broiler in your oven and brush olive oil on a large baking dish.
- Prep the ingredients: Thoroughly wash the slime off the tomatillos and cut each one in half. Peel and slice the onion half into long wedges (half moons), and separate all the wedges. Cut the jalapeños in half and remove all the seeds. Slice the peach into 8 slices, discarding the pit.
- Roast the ingredients: Arrange the tomatillos, jalapeños, onion slices, peach slices, and garlic cloves on the baking dish. Drizzle with olive oil. Roast for 7-8 minutes under your broiler. The tops of the tomatillos and peppers should start charring but should not burn. This can happen very suddenly in a broiler, so start checking around 6 minutes to be safe. Allow to cool for 10-15 minutes, or until cool to the touch.
- Make the salsa! Roughly chop all the roasted ingredients into 1/2 inch cubes (except the garlic - mince that into small pieces, or use a garlic press). There will be a lot of juices coming from the tomatillos, so your pieces won't be perfect. Add all the chopped ingredients to a bowl, but try not to add the extra juices. It's OK if some gets in there, but we don't need a watery salsa. Add the chopped cilantro, 1/4 teaspoon salt (to start, or more to taste). Mix well. Stir in lime juice if you want more tang.
Whether you need to add lime juice or not depends on how sour your tomatillos are.
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Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 114mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 1g
The nutritional information displayed is just an estimate and will vary depending on the actual ingredients and brands used and the exact amounts used. Please consult with a dietitian or nutritionist if you are actually tracking nutritional information for health reasons.