Spice up your life with a spoonful of this roasted salsa verde made with jalapeños, tomatillos, garlic and fresh herbs.

This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

A bowl of blue corn chips and roasted salsa verde.

Homemade Salsa Verde 101

Making the perfect homemade salsa can be pretty overwhelming. There are so many different flavor options, spice levels, and ingredients out there, it can be challenging to know where to start.

That said, creating this roasted salsa verde requires a few staple ingredients you can’t miss.

Today I’m using the Mexican inspired combination of a spicy jalapeño or Serrano pepper, some fresh tomatillos, garlic and lots of cilantro.

If you’ve never cooked with tomatillos before, they resemble a green tomato with a yellowish-brown husk. They are the star of this dish as you simply cannot make salsa verse without them.

I’ve seen recipes that direct you to boil your tomatillos to soften the texture. As a kid my mom always roasted them so of course I’m biased, but I am 100% sure that it’s the only way to go.

When your husked tomatillos, peppers, and garlic roast in the oven, a depth of flavor develops that can’t be achieved otherwise.

Assorted serrano and jalapeños with garlic and tomatillos.

Step Walk Through

First, start by roasting all of the veggies. The peppers, garlic, and tomatillos can all live on a sheet pan together in the oven until the tomatillos are bubbly and the onion has some color to it.

We’re keeping the skins on the garlic cloves while they roast to keep them from drying out and burning. The result is perfectly roasted soft and creamy garlic, infused with flavor from the tomatillos and peppers.

After fully roasted, squeeze the garlic out of their skins and blend the roasted ingredients with a handful of cilantro, water and some salt. At this stage you can also add a spoonful of sour cream to give it a creamy texture (optional).

And just like that, you’ve got a generous batch of roasted salsa verde to dip your corn chips in, smother over enchiladas, or eat by the spoonful (no one is judging)!

Assorted serrano and jalapeños with garlic and tomatillos.
Assorted serrano and jalapeños with garlic and tomatillos.
A blender of roasted salsa verde.

Where to Use it:

A jar of roasted salsa verde.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A jar of roasted salsa verde.

Roasted Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 68 servings 1x
  • Category: Salsa, Side Dish, Condiment
  • Method: Blended, Roasted
  • Cuisine: Mexican


  • 20 tomatillos, husked and rinsed 
  • 3 serrano or 1 jalapeño pepper
  • 5 cloves of garlic (with the skin still on) 
  • 1 tbsp olive oil
  • 1/2 tbsp salt
  • 3/4 cup cilantro
  • 1/2 cup water
  • more salt as needed


  1. Preheat your oven to 425 degrees. On a parchment lined oven safe pan add tomatillos, peppers, and garlic cloves (left in their skin). Drizzle generously with olive oil and salt. Bake for 30 minutes. 
  2. Cool the tomatillos, peppers, and garlic. Peel the garlic by smashing it out of the skins with your hands and then add to a blender. Blend with the cilantro and water. Taste to see if more salt is needed. Enjoy!

Pin It for Later

Assorted serrano and jalapeños with garlic and tomatillos.