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

Watch Us Make the Recipe

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).

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.

Roasted ingredients for 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

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)

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


    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 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 / 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

48 comments… Leave a Comment
  • 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 : )

  • 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.
    Very impressive 🙂


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: