This authentic roasted salsa verde recipe is simple, healthy and the perfect spice level for our family! Here, I share with you step-by-step instructions on how you can make your own batch.
I love both red and green salsa, but if I had to pick a favorite, it would be green. I especially love green salsas that call for roasting the veggies, instead of boiling them. That’s just my personal preference though, and if there’s anything I’ve learned about salsa, a lot comes down to personal taste.
Green salsa, or salsa verde, is made using tomatillos, which are sometimes called husk tomatoes, because of the leafy, papery shell on the outside. Underneath the husk is a bright, firm green fruit that looks just like a tomato.
There’s a few different ways the tomatillos can be cooked – by boiling them, roasting them in the oven or by roasting them on the stovetop. My preferred method is roasting them in the oven using the broiler. It’s quick, easy and the broiler chars the skin just enough to give the salsa a slightly smoky flavor.
- Tomatillos – Husks removed and washed well.
- Jalapeño peppers – How you prepare them depends on the spice level you want your salsa to be. Always start by washing them. Then, if you like it mild, like my daughter does, remove the pith and seeds inside. If you like it extra spicy, you can leave them in and roast the peppers whole.
- Serrano peppers – Same note as the jalapeños. Wash and prepare them depending on the spice level you want. If you like it medium, you can always leave the seeds inside of the jalapeños, and remove them from the serranos. Or you can omit the serrano peppers completely if you want it extra mild.
- Fresh cilantro – I use about a third of a bunch.
- Garlic – I use minced, since I always have it on hand, but you could also roast the garlic in the oven if you have cloves.
- Onion – I love the flavor of red onions, so I like adding them to my salsas, but white is just as good! In fact, white is more commonly used than red. (Like I said before, it all comes down to personal preference.)
Prepare the tomatillos by peeling off the outer shells. You’ll find that they feel slightly waxy or sticky, which is normal, but it’s also why they need to be washed well.
After thoroughly washing the tomatillos, lay them on a baking sheet lined with aluminum foil.
Next, wash the jalapeño and serrano peppers. Cut off the stems and slice in half lengthwise. Carefully remove the pith and seeds and lay them on the baking sheet around the tomatillos.
Place baking sheet on the top rack of the oven and broil on high for about 4-5 minutes. The tomatillos should be starting to change to a yellowish-green and be slightly charred.
Then, flip over and broil for another 3-4 minutes. (Tomatillos should be cooked and barely starting to leak juice. You want to watch them to make sure they don’t burst or open up too much.)
Let them cool for about ten minutes and place in the blender. (Be careful to check the instructions on your blender regarding hot foods. If it’s not meant for hot food or liquid, be sure the tomatillos cool longer before adding them to the blender.)
Once cooled, place the tomatillos and peppers in the blender and pulse a little bit to make room for the remaining ingredients. Then, add the cilantro, garlic, seasonings, onion and lime juice.
Blend everything until it’s smooth. Enjoy immediately, or put it in an airtight container and store in the refrigerator until you’re ready for it.
Roasted Salsa Verde
This authentic roasted salsa verde recipe is simple, healthy and the perfect spice level for our family! It's mild, smoky and full of flavor.
- 10 tomatillos (husked and washed)
- 2 jalapeño peppers (stems and seeds removed)
- 2 serrano peppers (stems and seeds removed)
- ⅓ of a bunch cilantro
- ½ onion (red or white)
- 1 tbsp garlic (minced)
- 1 tsp salt
- ½ tsp cumin
- 2 limes (juiced)
Remove husks from tomatillos and wash well.
Cut off stems from peppers and slice in half, lengthwise. Carefully remove pith and seeds.
Line a baking sheet with foil. Lay the tomatillos and peppers down. Broil on high for about 4-5 minutes.
Then, flip over the tomatillos and peppers and broil for another 3-4 minutes. (Tomatillos should be cooked and barely starting to leak juice. You want to watch them to make sure they don’t burst or open up too much.)
Let them cool for about ten minutes and place in blender. (Be careful when blending hot foods. Check your blenders instructions or let tomatillos cool completely before blending, if unsure.)
Once cooled, place in blender and pulse a little bit to make room for the remaining ingredients. Then, add the cilantro, garlic, seasonings, onion and lime juice.
Blend until smooth and enjoy immediately, or place it in the refrigerator, in an airtight container, until ready to eat.
If you make this, let me know what you think in the comments below!
<3 Meghan | Electric Mommy