This roasted salsa verdé combines tomatillos, onions, garlic, and cilantro with three different peppers; including jalapeno, poblano, and Serrano. It’s got just the right amount of heat, is easy to prepare, and is ready to go in just 20 minutes. Naturally vegan and gluten-free.
As you may have noticed, I absolutely adore salsa verdé. 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!
Stay tuned for my mini ebook for more information about salsa and some of my favorite recipes including this roasted pineapple habanero salsa. If this sounds intriguing sign up for my email list over here ➡ so you don’t miss out!
So what do you need to make this salsa?
- Tomatillos: The base of this salsa. Tomatillos are a husked fruit. They may look like tomatoes, but they actually are not. They do belong to the nightshade family however.
- 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!
- Red pepper flakes
- White onion
- Water: Water is used to thin salsa if desired.
How do you make roasted salsa verdé?
Preheat broiler to high heat 5-10 minutes in advance.
Place the tomatillos, jalapeno, poblano, and serrano on a large baking sheet. Line your baking sheet with parchment paper for easier clean-up. Cut larger tomatillos in half.
Broil for 10 minutes, flipping the peppers at the midway point. Remove from oven.
Remove the stems from the peppers and then put the peppers in the blender along with the tomatillos. Add the cilantro, garlic, red pepper flakes, and salt. Pulse until smooth.
Pour the mixture into a jar or a bowl. Stir in the white onion. If you wish to thin out the salsa, add water one tablespoon at a time until it has reached desired consistency.
How to store
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.
Ways to use this salsa
- 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!
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno pepper
- 1 poblano pepper
- 1 Serrano pepper
- 1/4 cup cilantro leaves
- 2 gloves of garlic
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 cup diced white onion
- Water to thin
- Preheat broiler to high heat.
- Place tomatillos, jalapeno, poblano, and Serrano on a large baking sheet.
- Broil for 10 minutes, flipping the peppers at the midway point. Remove from oven.
- Remove the stems from the peppers.
- Transfer the peppers and tomatillos to a blender.
- Add cilantro, garlic, red pepper flakes, and salt.
- Pulse until smooth.
- Transfer to a medium bowl or jar. Stir in white onion and 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: 69mgCarbohydrates: 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.
If you make this roasted 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 ♥