Roasted Tomatillo Salsa Verde Recipe

Try this easy roasted salsa verde recipe with lots of flavor thanks to roasted tomatillos, peppers, and garlic. Jump to the Roasted Tomatillo Salsa Recipe or read on to see our tips for making it.

Roasted Tomatillo Salsa Verde Recipe

Salsa verde is one of my favorite salsas. It brightens just about everything you dip into it or serve with it. To make our favorite version, we roast tomatillos, peppers, and garlic. Roasting makes the salsa extra flavorful.

Salsa Verde Chicken Enchiladas RecipeYOU MAY ALSO LIKE: It’s so simple to make this chicken enchiladas recipe with salsa verde, chicken, sour cream, cheese and cilantro. The perfect quick and easy dinner. Jump to the Chicken Enchiladas Recipe.

How to Make Roasted Tomatillo Salsa

Tomatillos are the star in this easy salsa recipe. They look like small green tomatoes and have papery husks. The husks should be removed before cooking them. The tomatillos are added to a baking dish with a jalapeño pepper, a serrano pepper, and a couple cloves of garlic. Then we roast.

How to Make Roasted Tomatillo Salsa Verde

Using our oven broiler makes quick work of the roasting. It will take about 8 minutes. Once roasted, remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier. Since it’s been roasted, the softened garlic flesh easily squeezes out of the peel. Then we throw the tomatillos, peppers, and garlic into a food processor.

In goes some raw onion, lime juice, and cilantro to freshen things up then give the salsa a few pulses and you are done. Easy!

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Recipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Roasted Tomatillo Salsa Verde Recipe

  • PREP
  • COOK
  • TOTAL

Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.

Makes approximately 4 to 6 servings

You Will Need

1 pound tomatillos, husked and rinsed (6 medium tomatillos)

1 jalapeño pepper

1 serrano pepper

2 unpeeled garlic cloves

1/2 cup chicken or vegetable stock, see our chicken stock recipe

1/4 medium onion, chopped

1/3 cup loosely packed cilantro leaves and tender stems

1 tablespoon lime juice, or more to taste

1/2 teaspoon salt, or more to taste

Directions

    Heat the broiler with a rack about 4 inches below the heat source. Place the tomatillos, jalapeño, serrano pepper, and garlic into a baking dish. Broil, turning occasionally, until they’re blackened in spots, about 8 minutes.

    Remove the baking dish and add chicken stock then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos, peppers, and garlic cool.

    When they are cool enough to handle, peel most of the skins from the peppers and remove seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from peel.

    Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and the salt to a food processor. Pour about half of the liquid from the baking dish then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Adjust with more liquid, lime juice, or salt based on consistency and taste.

Adam and Joanne's Tips

  • If you cannot find serrano peppers, substitute with jalapeño.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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33 comments… Leave a Comment
  • Stacy November 19, 2016, 12:50 pm

    I haven’t had any salsa Verde in the U.S. that was great, this is delicious! I definitely think I like it much better than red sauce, I know it’s WAY less of a problem for my ulcer, I looked it up and TOMATILLOS are better as far as acid reflux ppl who have problems W/ MEXICAN dishes…there is a reason for its alkalinity/Acidity level. So anyone you cook for who has issues with red sauces-mexican foods, make the TOMATILLOS sauces over tomato where you can..THANK YOU SO MUCH,i used your shredded chicken recipe as well , everything exactly the same but using half corn/flour tortillas/ in the chicken enchilada salsa Verde recipe, this way we can decide what we prefer, (I heard corn is standard in Mexico for enchiladas but ALSO from Mexican person, depends what region in Mexico your from,that it is related to and that both are used..if you had homemade tortillas on here I would have done it too!
    Looking forward to trying more of your recipes!! THANKS AGAIN FOR A AWESOMELY DELICIOUS RECIPE

    Reply
    • Anna February 14, 2017, 3:33 pm

      you have to live in texas to get the best red or green salsa, homemade tortillas too…

      Reply
      • Mark czaja March 21, 2017, 8:31 pm

        Cant wait to try thank you so much god bless everyone

        Reply
  • Mickie December 20, 2015, 10:42 pm

    Another great salsa- super easy too:

    1 Red onion chopped
    2 firm avocados cubed
    Juice of 1 lime
    Sea salt to taste
    Mix and wait 10 minutes (if you can)

    You will love it! So fresh and a great compliment to this tomatillo salsa.

    Reply
  • ann December 10, 2014, 3:06 pm

    I used 8 serranos and roasted NM green chile. I didn’t roast the tomatillos (since the NM chile was already roasted) but cooked them with the serranos. This all went into the blender with a lot of lime juice. No chicken broth was used since I had liquid from the tomatillo/serrano cook-down. Right before serving, added fresh green onion and minced cilantro with lime wedges on the side. Big hit! As you can tell, my family and friends love HEAT!! LOL!

    Reply
  • P. Reed September 5, 2014, 9:01 am

    This is the best salsa verde recipe I have ever made. We had this last night with our tacos My family gobbled it up. I will be making this for years to come. Thanks for sharing this wonderful recipe.

    Reply
  • Jodie August 22, 2014, 12:46 pm

    My sister made some Salsa Verde, she got the recipe from a friend and was sworn to secrecy. She wasn’t allowed to share the recipe she got from a friend. The way they made it was so delicious. When my sister made it, she would give me about 3 canning jars of the salsa and it would be gone in a day and a half it was that good.

    I’m glad I found this recipe, even though this recipe is a little different than the way my sister made it, I would love to make this and see what the difference is in both recipes.

    Reply
  • Janet Montoya June 3, 2014, 2:12 am

    What subsitution can I use for the tomatillo? Where I live they don’t sell them. 🙁

    Reply
    • Joanne August 8, 2014, 12:00 pm

      You could try underripe tomatoes or just replace with ripe tomatoes for a red salsa.

      Reply
    • Ann December 10, 2014, 3:57 pm

      Canned tomatillos are available, whole or crushed. Walmart typically stocks them in their Latin food section. Not the same as fresh and you can’t roast them, but as long as the chiles are roasted, the flavor of the salsa verde should be fine. If using green tomatoes, add some sugar or agave syrup. Tomatillos have a natural sweetness that green tomatoes don’t have. Just recalled a suggestion I made to a friend…tomatillos always remind me of green apples, not overly sweet, just right. So instead of sugar, I’m thinking a combo of green tomatoes and fresh apple could closely resemble the flavor of tomatillo. Of course, I’m assuming you’ve eaten tomatillo and know the flavor so you can replicate it. I live in a city where I can procure most Latin ingredients readily but I’ll have to actually experiment with the green tomato/apple as a salsa verde base. Sounds like a great combination, don’t you think? Another thought…if the canned tomatillos are low-broiled in a skillet, center oven, until the top browns, one should be able to achieve the roasted flavor needed for this recipe. Hope some of this is helpful!

      Reply
  • A. Payne March 29, 2014, 8:00 pm

    I made this about an hour ago and could not wait to tell everyone how wonderful it is!!!

    Reply
    • Joanne April 3, 2014, 10:56 am

      Nice! So glad you enjoyed it.

      Reply
  • Claire smith March 23, 2014, 9:28 pm

    If you add some chopped avocado and put some in the blender with everything you have a creamy salsa which is thicker and yummy!

    Reply
    • Joanne March 24, 2014, 9:40 am

      Sounds great!

      Reply
  • Vikki January 11, 2014, 5:28 pm

    This is my all-time favorite salsa recipe! I love the mellow richness of the roasted vegetables. Thanks for sharing. It is a must-have recipe!

    Reply

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