Roasted Salsa Verde Recipe

This Roasted Salsa Verde recipe shows you exactly how to make salsa verde at home with simple ingredients and bold, fresh flavor. Roasting the tomatillos and peppers adds a smoky depth that takes this classic green salsa to the next level!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 Servings

Calories: 40 kcal per serving

Ingredients

2 - jalapenos
2 - serrano peppers
1 - white onion
2 pounds - tomatillos
Fine Sea Salt
1 bunch - cilantro
1 tbsp - neutral oil

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.
Sugar, Honey, Agave Syrup can all be added if the result is too tart
- 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