Dive into the vibrant world of Mexican salsas with this Roasted Tomatillo Salsa Verde recipe. Bursting with flavor from fresh roasted tomatillos, onions, garlic, serrano peppers and fresh-squeezed lime juice, this salsa is bound to become a new favorite. Roasting the vegetables provides a slight smoky flavor that just enhances the salsa. Whether you're a salsa nut or just starting to explore salsa recipes, this is a great recipe to have in your cookbook.
There are a LOT of different recipes for salsa verde out there. Fresh salsa verde recipes use only fresh vegetables and roasted salsa verde recipes use roasted tomatillos, garlic, peppers and sometimes onion. Fresh salsa verde and roasted salsa verde are completely different animals.
It all depends on what you like. Personally, I prefer using roasted salsa verde anytime it is being used as a sauce on something cooked, like enchiladas, tacos or chile rellenos. Both fresh and roasted salsa verde are great with chips or as a salsa for your favorite Mexican dish.
Look at my recipe for Fire-Roasted Salsa Roja.
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Ingredients
- Fresh Tomatillos
- Canola oil
- Serrano pepper
- Fresh Garlic cloves
- White onion
- Fresh Cilantro
- Fresh lime juice
- Kosher salt
See recipe card for quantities.
Instructions
Roast the Vegetables for the Salsa Verde
Preheat the broiler. Toss the tomatillos, serrano peppers and onion with the oil in a large bowl. Move them to a baking sheet covered with aluminum foil.
Note: I like to roast things like onions, garlic and peppers on a porcelain tray outside in my gas grill. They can get a little smoky and I would rather have both the smoke and the strong odors outside than in my kitchen.
Roast or broil the vegetables until slightly charred and blistered, turning them occasionally to ensure even roasting.
Remove the garlic and turn the remaining vegetables over. Broil them until slightly charred, about 6 minutes more, then set them aside to cool.
Blend it All Up
Now that the vegetables are roasted, making the tomatillo salsa verde is easy. Let the roasted vegetables cool for a few minutes before handling. Then peel the skin off the garlic and remove the stems from the serrano peppers.
Place the charred vegetable in a blender or food processor. Add the cilantro, lime juice and salt and blend on high until smooth.
Perfect roasted tomatillo salsa verde.
Substitutions
This salsa verde was made with white onion but yellow onion could be substituted.
Variations
This is not a hot salsa. To make the salsa hotter, try adding additional serrano peppers. You could also try adding some jalapeño peppers.
Equipment
I like to roast the onions, peppers and garlic on a porcelain tray outside in my gas grill. That kept all the smoke outside. The porcelain tray is a prety handy thing to have, it's dishwasher safe and easy to find online.
Storage
Store leftover salsa verde in an airtight container in the refrigerator for up to 7 days. I like to use throwaway plastic containers for salsa because some salsa can stain.
Top Tip
Remove the garlic halfway through the roasting process or it will burn. If that happens, throw it away and start over. Don't try to rescue burned garlic.
Wrap Up
This easy-to-make Roasted Tomatillo Salsa Verde enhances any Mexican dish. It’s also great with just tortilla chips. Make a small batch and find out why it so darn good.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Roasted Tomatillo Salsa Verde Recipe
Ingredients
Salsa Verde
- 1 lb tomatillos paper skin removed
- 2 teaspoon canola oil
- 1 each serrano chile cut in half, stemmed and seeded
- 2 cloves garlic skins on
- ½ large white onion chopped
- 1 cup cilantro coarsely chopped, with stems
- 1 each lime juiced
- 2 teaspoon kosher salt
Instructions
Salsa Verde
- Preheat the broiler. Toss the tomatillos, serrano chile and onion with the oil in a large bowl. Move them to a sheet pan covered with foil. Broil for 6 minutes. Remove the garlic and turn the other vegetables over. Broil until slightly charred, about 6 minutes more. Set aside and allow to cool.
- Peel the skin off the garlic and discard. Place the garlic cloves and the rest of the charred vegetable in a blender. Add the cilantro, lime juice and salt and blend on high until smooth.
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