This roasted salsa verde is bright, tangy, and smoky with layers of fresh flavor. Roasting the tomatillos, peppers, onion, and garlic brings out their natural sweetness while adding a subtle char that gives this salsa incredible depth.
Blend it until smooth for a silky sauce or leave it slightly chunky for dipping. Whether you're spooning it over enchiladas, tacos, grilled meats, or serving it with a basket of tortilla chips, this homemade salsa verde is one you'll want to keep on hand.
A Note From My Kitchen
I almost always have a jar of roasted salsa verde in the refrigerator because it's one of those recipes that makes dinner easier all week long. Sure, it's great with tortilla chips, but that's usually the last thing I use it for.
Most often, I'm spooning it over grilled chicken or pulled pork, using it as the sauce for enchiladas, adding it to breakfast tacos, or stirring it into soups for a little extra flavor. It's one of those ingredients that can completely change a meal without requiring a long list of additional ingredients.
If you've only ever bought salsa verde from a jar, I hope you'll give this homemade version a try. Roasting the vegetables takes just a little extra time, but it completely transforms the flavor. I think once you make it from scratch, you'll find yourself looking for excuses to use it.
~ Holly ❤️
What Is Roasted Salsa Verde?
If you've never cooked with tomatillos before, salsa verde might look like green salsa made with unripe tomatoes-but it's actually something entirely different. Tomatillos have a naturally tart, citrusy flavor that gives salsa verde its signature tang. When they're roasted, that tartness mellows, creating a balanced salsa that's bright, slightly smoky, and completely different from traditional tomato-based salsa.
While red salsa is typically made with tomatoes, roasted salsa verde gets its fresh, vibrant flavor from tomatillos, making it a popular choice for everything from tacos and enchiladas to grilled meats.
Let's Gather Up the Ingredients
You'll only need a handful of fresh ingredients to make this roasted salsa verde, and most of them are easy to find in the produce section.
- Tomatillos - The foundation of salsa verde. Choose firm, bright green tomatillos with husks that are dry and intact. Don't forget to remove the husks and rinse off the sticky coating before roasting.
- Jalapeños - Add just enough kick. For a milder salsa, remove the seeds and membranes before roasting.
- White onion - Roasting brings out its natural sweetness and balances the tartness of the tomatillos.
- Garlic - Roasted garlic becomes mellow and slightly sweet, adding depth without overpowering the salsa.
- Fresh cilantro - Gives the salsa its fresh, vibrant finish.
- Fresh lime juice - Brightens the flavors after blending.
- Kosher salt - Seasons the salsa and brings all the flavors together.
- Chicken stock or water - to thin the salsa as needed.
Kitchen Tip: If you bought a whole bunch of cilantro for another recipe, this is a great way to use the rest before it goes bad. I almost always make a batch of salsa verde when I have leftover cilantro in the refrigerator.
How to Make Roasted Salsa Verde
Prepare the vegetables
Set your oven to Broil and position the oven rack about 6 inches below the heating element. Remove the husks from the tomatillos and rinse away the sticky coating. Pat them dry and place them on a large baking sheet with the whole jalapeños, onion, and unpeeled garlic cloves. Drizzle with oil and toss to coat.
Roast
Broil for 5 minutes. Flip the tomatillos, peppers, onion, and garlic, then broil for another 5 minutes, or until the vegetables are softened and lightly charred.
Blend
Let the vegetables cool for a few minutes, then squeeze the roasted garlic from its skins. Transfer everything to a blender or food processor. Add the cilantro, lime juice, salt, and chicken stock, then blend until smooth. For a chunkier salsa, pulse a few times instead of blending continuously.
Taste and adjust
Taste the salsa and add more salt or lime juice if needed. If you'd like a thinner consistency, blend in a tablespoon or two of water until it reaches your desired texture.
Serve immediately or refrigerate for at least 30 minutes before serving. The flavor gets even better after the salsa has had a little time to chill.
Tips for Success
- Choose firm tomatillos. Look for bright green tomatillos with husks that are dry and tightly wrapped around the fruit. Avoid ones that are soft or shriveled.
- Don't skip rinsing the tomatillos. After removing the husks, wash off the sticky coating before roasting. It can leave the salsa tasting bitter if it's not rinsed away.
- Roast until you see a little char. A few browned spots on the vegetables add depth and smoky flavor. Don't be afraid to let the edges caramelize.
- Start with less salt. You can always add more after blending, but you can't take it out.
- Let it chill if you have time. The salsa is delicious right away, but the flavors become even more balanced after a few hours in the refrigerator.
Make It Your Own
- Leave the seeds in the jalapeños for a spicier salsa.
- Blend in half an avocado for a creamy salsa verde.
- Add an extra jalapeño or substitute a serrano pepper if you like more heat.
Frequently Asked Questions
Absolutely. Let the salsa cool completely, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator before using.
This recipe has a mild to medium heat, depending on your jalapeños. For a milder salsa, remove the seeds before roasting. If you like it hotter, leave the seeds in or substitute a serrano pepper.
That's completely normal. Tomatillos have a natural sticky coating beneath the husk. Simply remove the husks and rinse the tomatillos under cool water before roasting.
No. I leave the skins on because they add flavor and blend smoothly in the salsa. If you prefer an extra-smooth texture, you can peel them after roasting, but it's not necessary.
Cooking for Two
One of the things I love about this recipe is that a single batch goes a long way without creating a lot of waste. I'll use it one night for enchiladas, spoon it over grilled chicken or pork later in the week, and still have enough left for breakfast tacos or scrambled eggs.
If you won't use it all within a few days, freeze half in a small container. You'll have homemade roasted salsa verde ready the next time you need it, and you won't have to start from scratch.
Serving Suggestions
Roasted salsa verde is one of those recipes you'll find yourself reaching for again and again. Here are a few of my favorite ways to use it:
- Use it to make Green Chile Pork Enchilada Casserole for an easy weeknight dinner.
- Serve it with grilled chicken, pork chops, or steak.
- Drizzle it over tacos, burritos, or quesadillas.
- Add a spoonful to breakfast tacos, breakfast burritos, or scrambled eggs.
- Use it as a dip with warm tortilla chips.
- Stir it into soups or chili for a bright pop of flavor.
- Top nachos or burrito bowls with a few spoonfuls just before serving.
Looking for more ways to use homemade salsa verde? Try one of these reader favorites:
Storage
Refrigerator
Store roasted salsa verde in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop as it sits, so don't be surprised if it tastes even better the next day.
Freezer
Roasted salsa verde freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or freezer bag, leaving a little room for expansion. Freeze for up to 3 months.
To Use After Freezing
Thaw the salsa overnight in the refrigerator. Give it a good stir before serving, as some separation is normal after freezing.
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Roasted Salsa Verde
Equipment
- Baking sheet
- Blender or food processer
- Tongs
- Chef's knife
- Cutting board
Ingredients
- 1 pound tomatillos husks removed and rinsed
- 2 jalapeños
- ½ medium white onion cut into wedges
- 3 garlic cloves unpeeled
- 1 tablespoon avocado oil or olive oil
- ½ cup loosely packed fresh cilantro
- Juice of 1 small lime about 1 tablespoons, add more to taste
- 1 teaspoon kosher salt plus more to taste
- ¼ cup chicken stock or water if needed to thin the salsa
Instructions
- Set your oven to Broil and position the oven rack about 6 inches below the heating element.
- Remove the husks from the tomatillos and rinse away the sticky coating. Pat them dry.
- Place the tomatillos, whole jalapeños, onion wedges, and unpeeled garlic cloves on a large baking sheet. Drizzle with the oil and toss to coat.
- Broil for 5 minutes. Flip the tomatillos, peppers, onion, and garlic, then broil for another 5 minutes, or until the vegetables are softened and lightly charred.
- Let the vegetables cool for a few minutes. Squeeze the roasted garlic from its skins. Remove the stems from the jalapeños and, for a milder salsa, remove the seeds before blending.
- Transfer the vegetables, along with any accumulated juices, to a blender or food processor. Add the cilantro, lime juice, salt, and ¼ cup chicken stock or water, then blend until smooth. Add a little more liquid if needed to reach your desired consistency.
- Taste and adjust the seasoning with additional salt or lime juice if needed.
- Refrigerate for at least 30 minutes before serving.
Notes
- Watch the vegetables closely while broiling. Every broiler is a little different, and they can go from perfectly charred to burnt in just a minute or two.
- Remove the jalapeño seeds for a milder salsa, or leave them in if you like more heat.
- Chicken stock adds a little extra richness, while water lets the fresh tomatillo flavor shine.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Approximate per serving - based on 8 servings.| Calories | 27 |
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 295 mg |
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