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 watch our quick video below to see how we make it.

Salsa verde is one of my favorite salsas. It brightens just about everything you dip into it or serve with it — hello salsa verde 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 (it’s so simple to make and everyone loves it).

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 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!

Roasted Tomatillo Salsa Verde Recipe

Instant Pot Salsa Verde Chicken RecipeYOU MAY ALSO LIKE: Use this to make our crave-worthy Instant Pot salsa verde chicken. The chicken stays juicy, tender and tastes incredible. See the Instant Pot Chicken 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

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)

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


    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, 10 to 12 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.
  • 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 Supertracker recipe calculator 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 / 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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41 comments… Leave a Comment
  • Cecilia May 7, 2018, 11:30 am

    Looking forward to making this.

  • Meryle Ardagh February 12, 2018, 11:16 pm

    I just made this tonight and it is lip smacking good. I have been vegan for 8 months now and am always looking for new recipes. I love the flavor of this. Will definitely add it to my favorites file. Thanks for sharing.

  • Patricia January 31, 2018, 6:53 pm

    How long does this keep in fridge after making? Looks delish! Patricia

    • Joanne February 8, 2018, 2:56 pm

      Hi Patricia, I’d expect that the salsa will keep well covered in the fridge for about 1 week.

  • Kimberly October 15, 2017, 1:39 pm

    Easy to throw together. I poured in glass mason jars and threw them in the freezer.

  • Sabina Coston August 6, 2017, 7:10 pm

    I made this today and loved it. I blogged about your recipe on my blog. Will also add your hashtag to my instagram post. Thanks for sharing a fabulous recipe!

  • Melinda June 3, 2017, 8:54 pm

    Made this recipe tonight, I have to say it was wonderful. Followed the recipe exactly, then made chicken enchilada verdes with it. Thank you for such a great dish. Everyone ate too much. Will definite use this recipe for now on.

  • Brittany March 21, 2017, 4:17 pm

    Is there a way to can this salsa? Do I need to add more lime juice or would this amount work?

    • Joanne August 9, 2017, 5:56 pm

      Hi Brittany, Great question. We have never tried canning this salsa (or any salsa). If you do give it a try, we’d love to hear any tips you gather along the way.

  • 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

    • Anna February 14, 2017, 3:33 pm

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

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

        Cant wait to try thank you so much god bless everyone

  • 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.


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