Roasted Salsa Verde

Roasted Salsa Verde RecipeAdam and I commute to work each day, fortunately we do not have to do it alone since we actually work at the same place.  Our commute lasts about 45 minutes and sometimes gets a bit mundane.  So, we will occasionally stop by Rosa Mexicano on the way home, grab a seat on their deck  and relax with some guacamole, salsa and chips.  I love the guacamole, but my favorite thing there is the salsa verde, it is spicy, but not too much and is packed with flavor.  Every time we go, I tell Adam how much I want to make it at home and finally, I took the mission to heart and came up with this salsa verde recipe.  Not knowing too much about salsas, I did a little research and found some recipes that look fantastic (see below).

Salsa Verde Tomatillos

I learned that salsa verde uses tomatillos, which look like green tomatoes with husks (a little funny looking if you ask me).  Some recipes boiled the tomatillos and others roasted them, I decided to roast since I find roasting develops more flavor.  Other commonalities between the recipes I viewed were the use of peppers, especially serrano and jalapeno, lime juice and cilantro.  Armed with my research, I made an attempt at salsa verde.  I mentioned before that I decided to roast the tomatillos, but in addition I chose to roast a serrano and jalapeno pepper and some garlic cloves.

Roasted Salsa Verde Recipe-1

To roast, I turned by broiler to high, then placed my tomatillos, peppers and unpeeled garlic under the hot broiler until the peppers are slightly charred on the outside and perfectly steamed on the inside, the garlic become soft and sweet and the tomatillos become soft and slightly charred on the outside.  After roasting, I removed any charred skin from the peppers and the tomatillos and peeled the garlic, while the baking pan was still hot, I poured in some chicken stock to deglaze, this picks up all the flavor from the roasting. I added everything including some of the now flavored chicken stock to a food processor with some raw white onion, cilantro, lime juice and salt.  The final result was fantastic, so much so that I think it rivals the one from Rosa Mexicano.  Roasting the tomatillos and peppers gives the salsa so much flavor and depth, the sweet roasted garlic cuts through the spicyness of the peppers and the raw onion, lime juice and cilantro brightens everything leaving your palate light and refreshed.

4.8 from 8 reviews
Roasted Tomatillo Salsa (Salsa Verde)
Prep time
Cook time
Total time
Created By:
Yield: 4-6
You Will Need
  • 1 lb. tomatillos (4-5 tomatillos)
  • 1 jalapeno pepper
  • 1 serrano pepper
  • 2 unpeeled garlic cloves
  • 1/2 cup chicken stock
  • 4 tbsp. diced white onion
  • 1/3 cup cilantro
  • 1 tbsp. lime juice
  • 1/2 tsp. salt
  1. Move an oven rack to the top position for broiling. Preheat broiler to high.
  2. Remove husks and wash tomatillos.
  3. Place tomatillos, peppers and unpeeled garlic cloves into an oven-safe baking dish with sides. Place into the oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate tomatillos, peppers and garlic during roasting to ensure all sides are slightly charred.
  4. Remove the baking dish and add chicken stock to de-glaze the pan. If tomatillos, peppers and garlic are stuck to the bottom of the dish, use a wooden spoon to scrap the baking dish.
  5. Once cool to the touch, peel the garlic and discard the skins (you may have to squeeze the soft garlic out of the skin).
  6. For a spicier salsa, leave in all seeds from peppers, for a medium salsa, remove half of the seeds and for a mild salsa remove all seeds from peppers.
  7. Add the tomatillos, garlic and peppers to a food processor as well as the onions, cilantro, lime juice and salt.
  8. Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more chicken stock based on your own preferences for consistency.
  9. Serve salsa warm, at room temperature or cold.
Notes and Tips
For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it really easy to remove the skins.

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35 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

  • 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.

  • 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!

  • 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.

  • 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.

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

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

    • Joanne August 8, 2014, 12:00 pm

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

    • 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!

  • 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!!!

    • Joanne April 3, 2014, 10:56 am

      Nice! So glad you enjoyed it.

  • 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!

    • Joanne March 24, 2014, 9:40 am

      Sounds great!

  • 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!

  • 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.

  • 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?

    • Joanne July 31, 2013, 12:03 pm

      Using less broth is best.

  • 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.

  • 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.

  • 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.

  • 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… 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!

  • 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!

  • 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.

  • 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!

  • prety October 28, 2010, 4:39 am

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

  • 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 🙂

    • inspiredtaste September 30, 2010, 12:53 pm

      Thanks Jenny, you just made our day 🙂

  • Giovanna January 30, 2010, 12:21 pm

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

  • C October 19, 2009, 1:39 pm

    Hi guys! I was scouring the ‘net for salsa verde photos. I just made a few batches of homemade salsa verde and the photo I took for my blog didn’t turn out as I’d hoped it would. I found your photo and I hope you don’t mind, but I used it (giving you credit for it, of course!).

    My recipe is not quite the same as yours. I’ll have to try yours someday! So glad I found your blog! It is fantastic! I’m going to have to bookmark your site! 🙂

  • Peter October 2, 2009, 4:26 pm

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

  • 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!

  • 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. Maybe you guys could participate with this salsa 😉

    Very impressive 🙂


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