Roasted Salsa Verde

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic! Smoky, a little spicy, slightly sweet, and perfect with salty chips!

Recipes like my Baked Mexican Rice and 5 Minute Restaurant Salsa are great for when you want restaurant quality food, made easily at home. We love hearty Mexican-inspired meals, and this is one of my Mexican recipes you’ll definitely want in your dinner rotation!

roasted tomatillo salsa in white bowl with chips around it

TOMATILLO SALSA VERDE RECIPE

Have you ever googled “salsa”?  There are SO many different types!  Fruit salsas, corn salsas, traditional, roasted, and one of my all time favorites, salsa verde.

Technically it just means green salsa, but it’s usually made with tomatillos.  I do have a tomatillo salsa recipe here on the website, but it’s a fresh one, where you don’t roast anything.

Roasting gives the whole salsa a smoky flavor that is just heavenly!

Not only is this tomatillo salsa perfect with some salty chips, it’s great used to make this Mexican Shredded Chicken, and can be used in burritos, tacos, enchiladas, on top of quesadillas… well just about every Mexican meal you can think of!

Roasted salsa verde in food processor

HOW TO MAKE SALSA VERDE

  1. Adjust oven rack and preheat broiler.  You want the rack to be about 6 inches from the top of your oven.
  2. Add sliced vegetables to sheet pan.  Make sure they’re spread out a bit – if they’re too close they won’t get a chance to char, they’ll sort of steam.
  3. Broil until charred.  I generally broil them about 10 minutes, rotating the pan halfway through.
  4. Add vegetables to food processor.  Don’t forget to peel those garlic cloves!
  5. Add remaining ingredients and pulse until roughly chopped.  
  6. Add water and process.  I always start with only 2 Tbsp and go up from there, as you can always add water, but you can’t take it away.

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic! Smoky, a little spicy, slightly sweet, and perfect with salty chips.  Great for Cinco de Mayo, potlucks, enchiladas and more! #salsa #salsaverde #roasted #tomatillo #cincodemayo #chipsandsalsa #mexican #fiesta

ADDITIONAL COOKING TIPS

  • You can use either a food processor or blender for this recipe.  Use whichever you have on hand.
  • As far as the consistency, feel free to chop the ingredients up as finely or roughly as you’d like.  Sometimes I like my salsa very fine, but sometimes I want more texture.
  • The amounts of the ingredients are sort of a guideline.  Customize it the way you want!  I love cilantro and onion, so I might use more than you like, so feel free to play around and get it perfect… for you!

TOMATILLOS

If you haven’t seen a tomatillo before, here’s what they look like:

glass bowl of tomatillos

They look like little green tomatoes with papery husks on the them.  I find mine next to the regular tomatoes in my grocery store, even though they’re more closely related to gooseberries!  There are two things to remember about tomatillos.

  • First, after you remove the husk, you need to wash them thoroughly.  There’s a sticky residue on the outside of the flesh… and it’s stubborn!  
  • Secondly, when picking your tomatillos, you don’t want any that feel squishy or have yellowed.

VARIATIONS OF THIS RECIPE

  • SPICIER – to increase the heat level of this salsa, add extra jalapenos, or serrano peppers.
  • MILDER – to decrease the heat level, omit the jalapeno.  The poblano is very mild… my kids can eat this salsa with only the poblano in it.
  • AVOCADO – make this salsa verde creamier by blending in 1/2 a pitted avocado.  This version is best served fresh, since the avocado in it could discolor over time.
  • TOMATO – when you’re roasting the tomatillos, go ahead and add a quartered tomato or two.  This will “muddy” the color a bit, but give great flavor.

salsa verde on tortilla chip

MAKING SALSA VERDE AHEAD OF TIME

While this salsa tastes incredible right away, I think it gets even better when made ahead of time!  All the flavors have time to really meld together.  So I like to make this salsa a day or so ahead of time.

Plus I like cold salsa, so it gives the salsa plenty of time to chill.

STORAGE

This salsa will last about a week or so in the refrigerator.

FREEZING

Salsa verde can also be frozen, for up to 2 months.  Thaw overnight in the refrigerator.

spoonful of tomatillo salsa

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Food Processor – I love this model for it’s large capacity.
  • Sheet Pan – in case you’re in the market for new sheet pans, these are my absolute favorite.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

salsa verde on tortilla chip

Roasted Salsa Verde

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!
5 from 7 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8 servings
Calories 18

Ingredients
  

  • 7 medium tomatillos - husks removed, washed and quartered
  • 1 poblano pepper - seeds removed and halved lengthwise
  • 1 jalapeno - cut in half lengthwise
  • 1 small white onion - peeled and cut into wedges
  • 2 cloves garlic - skins left ON
  • 1/2 tsp kosher salt
  • 1 Tbsp lime juice - fresh is best
  • 1/2 cup fresh cilantro - a small handful
  • 2 - 4 Tbsp water - to reach desired consistency

Instructions
 

  • Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
  • Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
  • Broil for 10 minutes, rotating the pan halfway through broiling.
  • Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
  • Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
  • Transfer to storage containers and let cool.

Notes

This recipe makes a smaller batch - about 2 cups of salsa.  It can easily be doubled or tripled!
If you'd rather bake than broil, preheat oven to 450°F and roast the tomatillos, poblano, jalapeno, onion, and garlic for about 15 minutes or so.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

 

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Recipe Rating




9 comments on “Roasted Salsa Verde”

  1. OMG! That is some kind of deliciousness. And so easy. Made salsa from both roasted version and boiled. Roasted is by far better. This recipe is a keeper! Thank you.

  2. Pass me the chips and this salsa will be gone in minutes!

  3. I love the smoky, spicy, and salty taste that comes with this salsa! Salsa Verde is always my go to.

  4. This is my kind of salsa. Love all these kind of flavors!

  5. This roasted salsa verde sounds incredibly delicious!! YUM!

  6. This salsa Verde is good on everything! I love it on loaded nachos!

  7. This salsa verde is looks so perfect! Definitely a must try!

  8. Roasting those veggies until they char brings out allll the flavors! This salsa is perfection!

  9. This is another hit out of the park! Love the freshness of the flavor. Whenever my family is craving something, I always come to your recipes first. Well done!