This roasted salsa verde combines tomatillos, onions, garlic, and cilantro with jalapeno, poblano, and Serrano peppers. It’s got just the right amount of heat and is simple to prepare in just 20-minutes. Naturally gluten-free and vegan.
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As you may have noticed, I absolutely adore salsa verde. In pretty much all instances I’m presented with the choice between a red salsa or a green salsa, I’m going to opt for green. I just love the tartness the tomatillos add and the fact they aren’t as sweet as tomatoes.
If you’ve never made homemade salsa before you might not know how simple it really is. My hope, however, is that I can convince you of the amazingness and ease of making your own salsa. I’m confident that once you’ve made your own salsa a time or two, you’ll be convinced to forget all about that less than desirable store-bought stuff.
Truth be told, I don’t typically follow a recipe to make salsa. Once you’re familiar with building blocks it’s really easy to throw together a delicious salsa and it’s nearly impossible to mess it up!
Ingredients (+ notes & substitutions)
- Tomatillos: The base of this salsa, tomatillos are a husked fruit. They may look like tomatoes, but actually, they are not. They do, however, belong to the nightshade family. You should choose tomatillos that have filled out their husk and are firm rather than mushy and shriveled. After removing the husks it is important to rinse them as they are often dirty and sticky.
- Jalapeno pepper: For flavor and a bit of heat.
- Poblano pepper: For their earthy flavor, which is similar to a bell pepper.
- Serrano pepper: For the heat!
- Garlic: One to two smaller to medium-sized cloves.
- Red pepper flakes: For a little more heat. Feel free to omit should you wish.
- Kosher salt
- White onion: Got to have that zest and crunch.
- Water: Water is used to thin salsa if desired.
How to make roasted salsa verde (+ tips)
1. Set your broiler to high and allow it to heat up for at least five minutes. For easy clean-up, line a baking sheet with parchment paper.
2. Arrange the tomatillos, jalapeno, poblano, and Serrano pepper on the baking sheet in a single layer and broil for 10-12 minutes, flipping the peppers halfway through.
3. Remove from oven and allow to cool for about five minutes.
4. Remove the stems from the peppers and transfer the contents of the sheet pan to a blender or food processor. Add cilantro, garlic, red pepper flakes, and salt.
Pulse until smooth and combined.
5. Transfer to a bowl or jar and stir in white onion. Add water one tablespoon at a time until thinned to desired consistency.
How to store
This salsa should be stored in an airtight container in the refrigerator and will keep for up to one week. Tomatillos do tend to congeal when chilled, so allowing it to reach room temperature or adding a little bit of water prior to serving is recommended.
How to use this roasted tomatillo salsa verde:
- Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, and goat cheese mixture, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
- Carne Asada Fries Mac & Cheese: Carne asada fries + mac and cheese is the ultimate comfort food; creamy mac and cheese made from scratch covered in carne asada, potatoes, pico de gallo, guacamole, and sour cream. I hope you’re ready to indulge! I promise it will be worth the calories.
- Spicy 7-Layer Dip: This spicy 7-layer dip is made with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper jack cheese, pico de gallo, green onions, and black olives. Perfect appetizer for your next party!
More salsa recipes you may enjoy:
- Habanero Salsa: This made from scratch habanero salsa brings the heat. Its fresh, easy, and takes only 15 minutes. Naturally vegan and gluten-free.
- Chile De Arbol Salsa: This rich and spicy five-ingredient chile de árbol salsa is so easy to make and takes just 20-minutes. It’s great for dipping chips or to top your Mexican dish. Naturally vegan and gluten-free.
- Roasted Pineapple Habanero Salsa: Spicy with a touch of sweetness, this roasted pineapple habanero salsa is simple to prepare in just 15-minutes.
If you make this roasted poblano tomatillo salsa verde I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno pepper
- 1 poblano pepper
- 1 Serrano pepper
- 1/4 cup cilantro leaves, packed
- 2 gloves of garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup diced white onion
- Water to thin
- Set your broiler to high and allow it to heat up for at least five minutes. For easy clean-up, line a baking sheet with parchment paper then set it aside.
- Arrange the tomatillos, jalapeno, poblano, and Serrano pepper on the baking sheet in a single layer and broil for 10-12 minutes, flipping the peppers halfway through.
- Remove from oven and allow to cool for about five minutes.
- Remove the stems from the peppers and transfer the contents of the sheet pan to a blender or food processor. Add cilantro, garlic, red pepper flakes, and salt and pulse until smooth and combined.
- Transfer to a bowl or jar and stir in white onion. Add water one tablespoon at a time until thinned to desired consistency.
Storage: Refrigerate in an airtight container for up to one week.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 29Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 135mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc.