Roasted Tomatillo Salsa Verde

One of my favorite salsa recipes! Try our easy roasted salsa verde recipe with lots of flavor thanks to roasted tomatillos, peppers, and garlic. Jump to the Roasted Tomatillo Salsa Recipe

Roasted Tomatillo Salsa Verde

How to Make Roasted Tomatillo Salsa

Salsa verde is one of my favorite salsas. It brightens just about everything you dip into it or serve with it — hello chicken nachos. To make our favorite version, we roast tomatillos, peppers, and garlic. Roasting makes the salsa extra flavorful. If you are looking for a fresh salsa, try our homemade pico de gallo recipe or this quick and easy salsa (they are so simple to make and everyone loves it).

Roasted ingredients for tomatillo salsa verde

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.

Using our oven broiler makes quick work of the roasting. It will take 10 to 12 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 (and wonderful when served alongside fresh, homemade tortilla chips).

Try These Recipes Using Salsa Verde

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

  • PREP
  • COOK

Salsa verde is one of our  favorite salsas. It brightens just about everything you dip into it or serve it with. 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 8 servings (about 2 cups)

Watch Us Make the Recipe

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 veggie broth or 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


    1Heat 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, 10 to 12 minutes.

    2Remove 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.

    3When 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.

    4Add 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

  • Since this recipe uses the broil function of the oven, we recommend using a high-heat baking dish or rimmed sheet pan.
  • If you cannot find serrano peppers, substitute with jalapeño.
  • The salsa will keep well covered in the fridge for about 1 week.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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

Nutrition Per Serving Serving Size 1/4 cup / Calories 31 calories / Protein 2 g / Carbohydrate 7 g / Dietary Fiber 1 g / Total Sugars 5 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR:  Adam and Joanne Gallagher
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69 comments… Leave a Comment
  • Colleen Johnson November 1, 2022, 4:29 pm

    I make this every fall with my green tomatoes instead of tomatillos. We have a short growing season and they never all ripen. Its yummy!!!. Additionally I grow Hot Hungarian Wax peppers, and that’s what I use too. So while not the actual recipe, but an adaptation, still delicious ! 🙂

  • Susan B. October 25, 2022, 6:30 pm

    Just made this for my dinner. It was delicious.

  • Billie June 22, 2022, 12:42 pm

    Turned out great. I’m using it with your enchilada recipe. Ty. I took a picture but I don’t know how to attach it.

    • Adam June 22, 2022, 4:34 pm

      Hi Billie, So glad you enjoyed the recipe. We don’t currently have a way for you to attach a picture on our site.

  • Billie J Albertson June 21, 2022, 10:01 pm

    Have used your recipes several times because they’re delicious and you explain it in a very easy way to understand. Ty for the time you took to make these videos. Great job.

  • MC March 10, 2022, 8:25 pm

    This sauce is AMAZING oh my goodness. I didn’t have any serranos on hand so just used the jalapeños and it was so so SO SO SO good I am SO excited to make this again! PS I’ve NEVER left a review on a recipe I found online before. It was too good I had to!

  • Stacy February 24, 2022, 10:10 am

    Every time I have made this it’s a huge hit, the green sauce is absolutely the best. I roast onions , peppers and tomatillo with garlic and it really makes a difference. Not heavy on cilantro so I use parsley with a small amount of cilantro ( not a fan of it , seems to overpower other flavors) to allow that fresh taste. Salt and juice from roasted veggies w/chicken stock makes it your own. Love it and now only using Fast seared/quick sautéed corn tortillas before filling . They are a lot better!! This recipe is great using a rotisserie chicken also in a hurry!! LOVE IT SO MUCH!!

  • Phyllis December 31, 2021, 5:37 pm

    Hey Adam and Joanne…I love your recipes! Keep up the good work, and all the best to you in the New Year.

  • Laurie Mickelberry December 6, 2021, 8:52 pm

    I made your Salsa Verde. Not only was it an easy recipe it was fantastic. Great taste! I will be making this again.


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