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Roasted Salsa Verde

by on September 21, 2009 · 27 comments

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.

4.7 from 6 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
Directions
  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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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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27 Comments

1 Ben September 23, 2009 at 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 ;) http://whatscooking.us/2009/09/08/roasted-green-and-red-salsas/

Very impressive :)

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2 Michael October 1, 2009 at 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!

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3 Peter October 2, 2009 at 4:26 pm

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

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4 C October 19, 2009 at 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! :)

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5 Giovanna January 30, 2010 at 12:21 pm

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

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6 Jenny June September 30, 2010 at 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 :)

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7 inspiredtaste September 30, 2010 at 12:53 pm

Thanks Jenny, you just made our day :)

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8 prety October 28, 2010 at 4:39 am

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

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9 Nadine March 17, 2012 at 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!

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10 Toni August 26, 2012 at 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.

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11 maggie d August 29, 2012 at 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!

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12 Sharon S April 7, 2013 at 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!

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13 Audrey G April 28, 2013 at 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.

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14 Brad Lammers June 29, 2013 at 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.

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15 Leslie July 21, 2013 at 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.

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16 PAUL July 30, 2013 at 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?

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17 Joanne July 31, 2013 at 12:03 pm

Using less broth is best.

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18 Brook December 13, 2013 at 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.

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19 Joanne December 16, 2013 at 12:42 pm
20 Vikki January 11, 2014 at 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!

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21 Claire smith March 23, 2014 at 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!

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22 Joanne March 24, 2014 at 9:40 am

Sounds great!

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23 A. Payne March 29, 2014 at 8:00 pm

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

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24 Joanne April 3, 2014 at 10:56 am

Nice! So glad you enjoyed it.

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