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salsa verde on tortilla chip
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5 from 7 votes

Roasted Salsa Verde

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: homemade salsa, salsa verde, tomatillo recipe
Servings: 8 servings
Calories: 18kcal
Author: The Chunky Chef


  • 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


  • 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.


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.


Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 7mg | Iron: 1mg