Roasted Salsa Verde Recipe
Learn how to make salsa verde at home with this easy roasted tomatillo salsa. It’s bright, tangy, and packed with flavor—perfect for tacos, bowls, and dipping.
Servings: 8 servings
Ingredients
- 1-2 jalapenos cut in half lengthways and deseeded as desired
- 1-2 serrano peppers cut in half lengthways and deseeded as desired
- 1 large white onion peeled and halved
- 2 pounds tomatillos
- Fine Sea Salt
- 1 bunch cilantro stems cut off and discarded
- 1 tablespoon neutral oil such as canola
Instructions
- Place tomatillos in large bowl of water, let soak about 10 minutes for easy husk removal. Remove tomatillo husks and cut them in half
- Place tomatillos, peppers, and onion on a foil-lined baking sheet and broil for 5-10 minutes till everything is nicely charred and tomatillos are tender. Keep a close eye during this process, everyone's broiler is different!
- Into a food processor (or blender), add in the roasted veggies (along with any juices on the tray) and cilantro. Blend until everything is finely chopped and the consistency resembles a salsa.
- Optional: Heat oil in a medium sized deep skillet or saucepan over high heat till it shimmers, then add in salsa mix. Stir frequently for about 4 minutes until the salsa thickens up.
- Remove from the heat. Taste test and season with additional salt as needed.
Video
Notes
Sugar, Honey, Agave Syrup can all be added if the result is too tart
Storage Instructions
- Store in an airtight container in the fridge for up to 5 days
- Freeze for up to 3 months
- Serve chilled or gently warm before serving
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 1mg
