Roasted Salsa Verde

A bowl of salsa verde with some black chips.

5 from 1 vote

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It's incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you'll find in a jar!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa verde

Prep Time 20

Cook Time 15

Total Time 35

Servings batch

Calories 594kcal

Author Sue Ringsdorf

Ingredients

2 pounds tomatillos - husks removed, rinsed, and halved
2-3 large jalapeños - halved
1/2 medium white onion - roughly chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste
1-2 cloves garlic
1/3 cup cilantro - roughly chopped
1 large lime - freshly squeezed

Instructions

Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.
2 pounds tomatillos
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list on blog post!

Notes

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.
Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Nutrition