Roasted Salsa Verde Recipe

I sneak an unexpected pantry staple into my Roasted Tomatillo Salsa Verde that upends expectations.

I never expected that a pile of tomatillos and a handful of cilantro could turn dinner into a small mystery, but here we are. I make this because the flavor is bright yet weirdly stubborn, like it won’t tell you everything at once.

Call it a Roasted Salsa Verde Recipe if you want a label, or dream about a Homemade Tomatillo Salsa that hides heat and tang under a green coat. I promise it’s not just another sauce, there’s a tiny trick that flips everything, and once you notice it you’ll keep chasing that first bite.

Ingredients

• Tomatillos: Bright, tart fruits it’s high in vitamin C and fiber, low in calories and carbs.
• Jalapeños or serranos: Adds fresh heat, capsaicin gives metabolism boost, minimal calories, packs spicy flavor.
• White onion: Sweet sharpness, provides fiber and natural sugars, mellows and adds body.
• Garlic: Pungent, rich in allicin, offers antioxidants, savory depth and immune boosting notes.
• Cilantro: Bright herb, loaded with vitamin K and antioxidants, gives fresh green, citrusy lift.
• Lime juice: Sharp, acidic tang that balances sweetness, adds vitamin C and lively brightness.
• Cumin (optional): Warm earthy spice, tiny amount boosts aroma and complexity, no real calories.
• Sugar or honey (optional): Small sweetness balances acidity, adds quick carbs and texture.

Ingredient Quantities

• 1 1/2 lb (about 10 to 12) tomatillos husks removed and rinsed
• 2 to 3 jalapeño or serrano chiles stems removed (use serranos for more heat)
• 1 small white onion peeled and quartered
• 3 garlic cloves
• 1/2 cup fresh cilantro leaves packed
• Juice of 1 lime (about 2 tablespoons)
• 1 teaspoon kosher salt plus more to taste
• 1 tablespoon neutral oil (optional)
• 1/4 teaspoon ground cumin (optional)
• 1/2 teaspoon sugar or honey (optional, to balance acidity)

How to Make this

1. Preheat your broiler to high and line a rimmed baking sheet with foil or parchment. Rinse 1 1/2 lb tomatillos and pat dry, remove stems from 2 to 3 jalapeño or serrano chiles.

2. Quarter 1 small white onion and leave 3 garlic cloves whole. Arrange tomatillos, chiles, onion and garlic on the sheet, drizzle 1 tablespoon neutral oil if using and toss a little so they get an even roast.

3. Broil about 6 to 8 minutes until the skins are blistered and charred, turn everything and broil another 6 to 8 minutes until soft. If you prefer, char them on a hot cast iron skillet or directly over a gas flame for a smokier taste. For garlic you can wrap the cloves in a little foil and roast 10 to 12 minutes so they go soft not burnt.

4. Let the veggies cool enough to handle, then remove chile stems and peel the garlic. If you want less heat, scrape out the chile seeds, otherwise keep them in for full kick.

5. Put the roasted tomatillos, chiles, onion and garlic into a blender or food processor with 1/2 cup packed fresh cilantro leaves, juice of 1 lime (about 2 tablespoons) and 1 teaspoon kosher salt. Add 1 tablespoon oil if you didnt earlier, 1/4 teaspoon ground cumin and 1/2 teaspoon sugar or honey if you want to balance the acidity.

6. Pulse or blend until you reach the texture you like, chunky or smooth. If it seems too thick add a tablespoon or two of water to loosen it, then taste and adjust salt, lime or sweetness.

7. Serve warm or chill for at least 30 minutes so the flavors settle. Store in an airtight container in the fridge for up to 5 days.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment
2. Blender or food processor
3. Chef’s knife
4. Cutting board
5. Tongs or a heatproof spatula
6. Measuring spoons and a 1/2 cup measure
7. Oven mitts or heatproof gloves
8. Small bowl and spoon for lime juice, salt and tasting
9. Cast-iron skillet or gas-flame setup if you want extra char (optional)

FAQ

Roasted Salsa Verde Recipe Substitutions and Variations

here are a few swaps i use when i’m out of stuff:

• Tomatillos: swap with canned tomatillos (drained) for a straight 1 to 1 replace, or use roasted green tomatoes plus an extra squeeze of lime if you want similar texture but add back the tang.
• Jalapeño/serrano: use a poblano or Anaheim for a milder salsa, or a green bell pepper if you want no heat; for more kick add a small pinch of cayenne or a chopped serrano if you have one.
• Cilantro: replace with flat leaf parsley for fresh herbiness (add a little extra lime and a pinch of cumin to mimic the brightness), or try half parsley plus a few mint leaves for a different but nice flavor.
• Lime juice: lemon juice works fine in equal amounts, or use 1 to 2 teaspoons of apple cider or white wine vinegar if you need acidity but not a citrus note.

Pro Tips

– Char for flavor but dont burn: use the broiler or a hot cast iron and keep a close eye, turning stuff so it chars evenly. If your garlic starts blackening, wrap the cloves in foil so they go soft instead of bitter.

– Dial the heat like a chef: take out the chile seeds and membranes for a milder salsa, or leave some in if you want a kick. Use gloves or wash hands well after handling serranos, and always taste a tiny bit once cooled before you add more chiles.

– Fix acidity and texture fast: a pinch of sugar or a little honey tames bright tomatillo tang, and a tablespoon of oil or a bit of avocado makes the sauce silkier. If it feels too thick, add water a tablespoon at a time, not all at once.

– Make ahead and save time: salsa actually tastes better after resting in the fridge at least 30 minutes, and it keeps 4 to 5 days airtight. For longer storage freeze portions in an ice cube tray so you can thaw single servings when you need them.

Roasted Salsa Verde Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I sneak an unexpected pantry staple into my Roasted Tomatillo Salsa Verde that upends expectations.

Pin

Servings

8

servings

Calories

50

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment
2. Blender or food processor
3. Chef’s knife
4. Cutting board
5. Tongs or a heatproof spatula
6. Measuring spoons and a 1/2 cup measure
7. Oven mitts or heatproof gloves
8. Small bowl and spoon for lime juice, salt and tasting
9. Cast-iron skillet or gas-flame setup if you want extra char (optional)

Ingredients

• 1 1/2 lb (about 10 to 12) tomatillos husks removed and rinsed

• 2 to 3 jalapeño or serrano chiles stems removed (use serranos for more heat)

• 1 small white onion peeled and quartered

• 3 garlic cloves

• 1/2 cup fresh cilantro leaves packed

• Juice of 1 lime (about 2 tablespoons)

• 1 teaspoon kosher salt plus more to taste

• 1 tablespoon neutral oil (optional)

• 1/4 teaspoon ground cumin (optional)

• 1/2 teaspoon sugar or honey (optional, to balance acidity)

Directions

• Preheat your broiler to high and line a rimmed baking sheet with foil or parchment. Rinse 1 1/2 lb tomatillos and pat dry, remove stems from 2 to 3 jalapeño or serrano chiles.
• Quarter 1 small white onion and leave 3 garlic cloves whole. Arrange tomatillos, chiles, onion and garlic on the sheet, drizzle 1 tablespoon neutral oil if using and toss a little so they get an even roast.
• Broil about 6 to 8 minutes until the skins are blistered and charred, turn everything and broil another 6 to 8 minutes until soft. If you prefer, char them on a hot cast iron skillet or directly over a gas flame for a smokier taste. For garlic you can wrap the cloves in a little foil and roast 10 to 12 minutes so they go soft not burnt.
• Let the veggies cool enough to handle, then remove chile stems and peel the garlic. If you want less heat, scrape out the chile seeds, otherwise keep them in for full kick.
• Put the roasted tomatillos, chiles, onion and garlic into a blender or food processor with 1/2 cup packed fresh cilantro leaves, juice of 1 lime (about 2 tablespoons) and 1 teaspoon kosher salt. Add 1 tablespoon oil if you didnt earlier, 1/4 teaspoon ground cumin and 1/2 teaspoon sugar or honey if you want to balance the acidity.
• Pulse or blend until you reach the texture you like, chunky or smooth. If it seems too thick add a tablespoon or two of water to loosen it, then taste and adjust salt, lime or sweetness.
• Serve warm or chill for at least 30 minutes so the flavors settle. Store in an airtight container in the fridge for up to 5 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 104g
• Total number of serves: 8
• Calories: 50kcal
• Fat: 1.9g
• Saturated Fat: 0.19g
• Trans Fat: 0g
• Polyunsaturated: 0.44g
• Monounsaturated: 1.14g
• Cholesterol: 0mg
• Sodium: 306mg
• Potassium: 259mg
• Carbohydrates: 7.9g
• Fiber: 1.9g
• Sugar: 4.7g
• Protein: 1.1g
• Vitamin A: 44IU
• Vitamin C: 11.6mg
• Calcium: 19.6mg
• Iron: 0.58mg