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.
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 classic 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.
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)!
Where to Use it:
Roasted Salsa Verde Allergen Tags
Click on the Allergen Icons below to find more allergy friendly recipes like this one.
This recipe does not contain the following allergens (read more about this on my disclosure page):
Roasted Salsa Verde
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Salsa, Side Dish, Condiment
- Method: Blended, Roasted
- Cuisine: Mexican
Ingredients
- 20 tomatillos, husked and rinsed
- 3 serrano or jalapeño peppers
- 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
Instructions
- 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.
- Cool the tomatillos, peppers, and garlic and then add to a blender. Blend with the cilantro and water. Taste to see if more salt is needed. Enjoy!
Keywords: Roasted Salsa Verde
Pin It for Later
Leave a Reply