I made this Roasted Salsa Verde Recipe and it’s so bright and smoky your chips will demand a second round.

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I’m obsessed with this Roasted Salsa Verde Recipe because it hits like shockingly bright and smoky all at once. I love how the tang of tomatillos snaps in your mouth and how a jalapeño keeps things honest.

It’s messy, loud, and the kind of salsa I spoon straight from the bowl at midnight. But the heat and brightness stick with you, give a little electric jolt.

Homemade Tomatillo Salsa feels alive, not rehearsed. It makes chips disappear and tacos sing.

No fluff. Just that fierce, green slap of flavor that keeps me coming back every single time, no questions asked.

Ingredients

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Tomatillos: tangy, bright backbone that’s slightly tart and juicy.
Jalapeños or serranos: they bring heat and a fresh green kick.
White onion: adds sharp crunch and sweet notes when it softens.
Garlic: punchy, savory depth; peel it or don’t, your call.
Cilantro: herbaceous lift that makes the salsa feel lively and fresh.
Lime juice: brightens everything and cuts through the tomatillo tang.
Olive oil: smooths edges, adds a little richness and glossy texture.
Kosher salt: essential seasoning that lets all the flavors sing.
Black pepper: subtle warmth and a little earthy bite.
Ground cumin: warm, smoky whisper if you want complexity.
Granulated sugar: tiny balance for acidity, barely there sweetness.

Ingredient Quantities

1 pound tomatillos, husked and rinsed

1 to 2 jalapeños or 1 to 2 serranos, stemmed (leave seeds if you like it spicy)

1/4 to 1/2 medium white onion, peeled

2 to 3 garlic cloves, unpeeled or peeled, your call

1/2 cup packed fresh cilantro leaves

1 tablespoon fresh lime juice (about 1 lime)

1 tablespoon olive oil for roasting

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin, optional but nice

1/4 teaspoon granulated sugar or a pinch, optional to balance acidity

How to Make this

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1. Preheat oven to 425°F. Toss 1 pound husked and rinsed tomatillos, 1 to 2 stemmed jalapeños or serranos, 1/4 to 1/2 peeled white onion quartered, and 2 to 3 garlic cloves with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground cumin if using.

2. Spread everything on a rimmed baking sheet in a single layer so stuff roasts not steams, and pop it in the oven.

3. Roast 15 to 22 minutes, turning once halfway, until tomatillos are blistered and slightly browned and peppers are charred in spots. If you left garlic unpeeled that’s fine, it’ll soften and be easy to squeeze out later.

4. Let roasted veg cool for 5 minutes so you don’t burn your fingers, then peel the garlic if needed and remove stems from the peppers. Keep seeds if you want it spicy, remove them for milder salsa.

5. Transfer the tomatillos, peppers, onion, garlic and 1/2 cup packed cilantro leaves into a blender or food processor. Add 1 tablespoon fresh lime juice, a pinch to 1/4 teaspoon granulated sugar if you want to balance the acidity, and another small pinch of salt to taste.

6. Pulse or blend until you reach your desired texture. For chunky leave it a few quick pulses, for smooth blend longer but scrape down the sides as needed.

7. Taste and adjust salt, lime, pepper, cumin, or sugar. If it’s too thick add a teaspoon or two of water or olive oil to thin it out.

8. Chill in the fridge for 30 minutes if you can, flavors meld and get better, but you can eat it right away. Store leftovers in an airtight container for up to 5 days.

9. If you want a silky salsa strain it through a fine mesh sieve with the back of a spoon, otherwise serve as is with chips, tacos, grilled meats or eggs.

10. Quick tip: to mellow heat without losing flavor remove seeds from just one pepper and leave seeds in the other, or roast extra onion for sweetness.

Equipment Needed

1. Rimmed baking sheet (so stuff roasts and doesn’t steam)
2. Blender or food processor
3. Sharp knife and cutting board
4. Silicone spatula or tongs for turning
5. Measuring spoons and 1/2 cup measuring cup
6. Oven mitts or pot holders
7. Fine mesh sieve and spoon (optional, for silky salsa)
8. Airtight container for storing leftovers

FAQ

How do I know when the tomatillos are roasted enough?

They should be blistered and charred in spots, soft when you squeeze them with a towel, and smell a little smoky. If they're still firm, roast a few more minutes.

Do I have to peel the garlic before roasting?

Nope. You can roast garlic with the papery skin on, it steams inside and peels off easy after. Roasting unpeeled keeps it from burning and gives a sweeter flavor.

Can I make this milder or spicier?

Yeah. For mild take out the seeds and membranes from the peppers. For more heat leave them in or use serranos. You can also roast extra peppers and add them little by little until it’s how you like it.

How long will leftover salsa verde last in the fridge?

Store in an airtight container for 4 to 5 days. The flavor actually mellows after a day. For longer storage freeze in a zip bag or ice cube tray for up to 3 months.

Should I blend the salsa smooth or leave it chunky?

Either works. Pulse a few times for a chunky texture, blend longer for smooth. Use a food processor, blender, or even a mortar and pestle if you want more texture and control.

Any tips to balance the acidity from tomatillos?

A pinch of sugar, a splash more olive oil, or a little extra lime juice can help. Also taste after about 10 minutes when flavors settle, then adjust salt, acid, or sugar to taste.

Roasted Salsa Verde Recipe Substitutions and Variations

Tomatillos: use 1 pound green tomatoes or 1 pound husked tomatillo-like tomatillos from a can if fresh ones arent available; green tomatoes will be firmer and less tangy, canned give you the tartness but watch the salt.
Jalapeños or serranos: swap with 1 to 2 poblano peppers for milder heat, or use a single small habanero if you want serious spice but be careful with seeds.
Fresh cilantro: try 1/2 cup fresh parsley for a more mellow, less citrusy herb flavor, or use 1/4 cup chopped scallions plus a little extra lime for brightness.
Fresh lime juice: substitute 1 tablespoon white vinegar or apple cider vinegar, or 1 tablespoon bottled lime juice if you dont have fresh limes; vinegar is sharper so taste as you go.

Pro Tips

1. Roast on a single layer and don’t crowd the pan, or stuff will steam instead of getting that charred flavor you want. Flip everything halfway so you dont get one side burned and the other raw.

2. Leave the garlic unpeeled while roasting if you want a sweeter, mellow garlic — squeeze it out of the skin when it’s soft. If you want a sharper garlic punch peel it first.

3. Control heat by mixing seeds: remove seeds from one pepper and leave them in the other, or use one jalapeño and one serrano. Taste as you go, you can always add more heat but you cant take it away.

4. Balance and texture: if it’s too acidic add a pinch of sugar or a little extra olive oil, and thin with a teaspoon or two of water not too much at once. For a silkier salsa blend longer then strain through a fine mesh, for chunkier just pulse a few times.

Roasted Salsa Verde Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made this Roasted Salsa Verde Recipe and it's so bright and smoky your chips will demand a second round.

Servings

servings

Calories

kcal

Equipment: 1. Rimmed baking sheet (so stuff roasts and doesn’t steam)
2. Blender or food processor
3. Sharp knife and cutting board
4. Silicone spatula or tongs for turning
5. Measuring spoons and 1/2 cup measuring cup
6. Oven mitts or pot holders
7. Fine mesh sieve and spoon (optional, for silky salsa)
8. Airtight container for storing leftovers

Ingredients

1 pound tomatillos, husked and rinsed
1 to 2 jalapeños or 1 to 2 serranos, stemmed (leave seeds if you like it spicy)
1/4 to 1/2 medium white onion, peeled
2 to 3 garlic cloves, unpeeled or peeled, your call
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice (about 1 lime)
1 tablespoon olive oil for roasting
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin, optional but nice
1/4 teaspoon granulated sugar or a pinch, optional to balance acidity

Directions

Preheat oven to 425°F. Toss 1 pound husked and rinsed tomatillos, 1 to 2 stemmed jalapeños or serranos, 1/4 to 1/2 peeled white onion quartered, and 2 to 3 garlic cloves with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground cumin if using.
Spread everything on a rimmed baking sheet in a single layer so stuff roasts not steams, and pop it in the oven.
Roast 15 to 22 minutes, turning once halfway, until tomatillos are blistered and slightly browned and peppers are charred in spots. If you left garlic unpeeled that's fine, it’ll soften and be easy to squeeze out later.
Let roasted veg cool for 5 minutes so you don’t burn your fingers, then peel the garlic if needed and remove stems from the peppers. Keep seeds if you want it spicy, remove them for milder salsa.
Transfer the tomatillos, peppers, onion, garlic and 1/2 cup packed cilantro leaves into a blender or food processor. Add 1 tablespoon fresh lime juice, a pinch to 1/4 teaspoon granulated sugar if you want to balance the acidity, and another small pinch of salt to taste.
Pulse or blend until you reach your desired texture. For chunky leave it a few quick pulses, for smooth blend longer but scrape down the sides as needed.
Taste and adjust salt, lime, pepper, cumin, or sugar. If it’s too thick add a teaspoon or two of water or olive oil to thin it out.
Chill in the fridge for 30 minutes if you can, flavors meld and get better, but you can eat it right away. Store leftovers in an airtight container for up to 5 days.
If you want a silky salsa strain it through a fine mesh sieve with the back of a spoon, otherwise serve as is with chips, tacos, grilled meats or eggs.
Quick tip: to mellow heat without losing flavor remove seeds from just one pepper and leave seeds in the other, or roast extra onion for sweetness.

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.