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!

Chicken Nachos RecipeYOU MAY ALSO LIKE: Layers of tortilla chips are scattered with salsa verde-spiked shredded chicken, sharp cheddar cheese, spicy pickled jalapeños and black beans. Jump to the Loaded Salsa Verde Nachos Recipe.

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

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

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

31 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
  • 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
  • Brook December 13, 2013, 8:54 pm

    This is my first time ever making salsa. Having recently moved from Austin TX I no longer have the luxury of finding fresh salsa in my grocery store. This recipe is not only easy but tastes AMAZING! It tastes even better than most restaurants. I am so curious now, do you have a recipe for red salsa? Thank you so much for all your research and for sharing.

    Reply
  • PAUL July 30, 2013, 7:17 pm

    Great flavor, fairly easy. I used Poblanos rather than Anaheim, tastier pepper. Turned out a little thinner than we are used to. I’ll use less broth next time. Any ideas on how to thicken?

    Reply
    • Joanne July 31, 2013, 12:03 pm

      Using less broth is best.

      Reply
  • Leslie July 21, 2013, 7:32 pm

    Best recipe on the web for salsa verde! Many others don’t even say to roast the tomatillas and most use corn oil. This one makes a great taste and is less fatty.Very delicious.

    Reply
  • Brad Lammers June 29, 2013, 10:02 pm

    I also roast the onions. Used pasilla peppers, as our local grocer did not have serranos, and the plants in my garden were not ready yet. Awesome recipe. Have used it with poprk, beef and chicken. Simmered them all in the verde for several hours. I did add a little cumin amd crushed red pepper for heat.

    Reply
  • Audrey G April 28, 2013, 8:05 am

    I made this for the 2nd time in 2 weeks. My family loves it! I have been working long and hard to find the one that fits us with flavor and heat. I follow your recipe except I substitute chicken stock for chicken NOT stock, being a vegetarian. It makes the absolute best Heuvos Verdes., which we had for dinner last night. Thank you for sharing.

    Reply
  • Sharon S April 7, 2013, 1:35 pm

    I’ve made this recipe several times now and my whole family is totally addicted! Sometimes I add quite a bit more broth to make it thinner for baked enchiladas verdes. Also, sometimes I add a tiny pinch of raw sugar and it just seems to really do something great to the taste of the veggies. I do have a quick question for you…..is there any reason in particular that you don’t also roast the onions? I’ve always just put them on the pan and blended them with the others. It’s really yummy but I’m wondering if its even better with the raw onions……before I try it, I just wanted to ask if you’ve tried it both ways. Thanks so much for this recipe!!!! We love it!

    Reply
  • maggie d August 29, 2012, 1:03 am

    Just made this tonight. So good and spicy. My husband loves green salsa, I love roasted veg. Might leave out a few more seeds next time. This batch was muy caliente! We ate so much, we hardly ate any dinner. Thanks for the recipe and tips!

    Reply
  • Toni August 26, 2012, 8:50 pm

    I made this, and took out half the seeds of the jalapeno. Very tasty. Little too hot for me. I will take more seeds out the next time. Thank you for the recipe.

    Reply
  • Nadine March 17, 2012, 7:20 pm

    Great easy recipe. Made it today and it went quicker than I could make it. Will be an essential party recipe from here on out!

    Reply
  • prety October 28, 2010, 4:39 am

    hi ,really enjoyed going through ur salsa verde,im eager to try it thanks
    keep it up.

    Reply
  • Jenny June September 30, 2010, 11:41 am

    I just made this salsa last night! It was the first time I have ever made my own salsa, and after I made it and tasted it, I don’t think I’ll ever purchase store-bought salsa again! It was SO GOOD! Not to mention easy. I had no idea how simple, quick and inexpensive it could be to make your own salsa. Thanks for the awesome recipe 🙂

    Reply
    • inspiredtaste September 30, 2010, 12:53 pm

      Thanks Jenny, you just made our day 🙂

      Reply
  • Giovanna January 30, 2010, 12:21 pm

    I love tomatillo salsa, it’s been so long since I’ve had some!
    Yours looks lovely : )

    Reply
  • Peter October 2, 2009, 4:26 pm

    this looks unreal! I loovvvvve salsa and I’m gonna try this one.

    Reply
  • Michael October 1, 2009, 12:32 pm

    One word to describe this recipe: Superb!

    A category you may want to consider adding to the site is a section for articles discussing cooking techniques. For example, “how to properly roast and de-skin a pepper” or “proper whisking technique” or “how to clean a chicken”, etc. .. Recipes are great, but technique certainly makes a difference. It could even be as simple as a “Tips” column for tips on cooking technique. Just an idea I thought I’d pass along to you!

    Reply
  • Ben September 23, 2009, 7:58 am

    This is actually my favorite salsa. I just made some grilled red and green sauces for an event I am hosting.
    Very impressive 🙂

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:

 

Previous Post: Next Post: