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Roasted salsa verde made with roasted tomatillos, poblano peppers, onions, and fresh herbs and seasonings is zesty and full of bright flavors! If you don’t like tomato-based salsas, this salsa verde is for you!
Green Sauce: Salsa Verde
Once you make salsa and salsa verde at home, you’re going to realize that you don’t need store-bought anymore! In fact, just like my guacamole, you’re going to want to make all these dips at home because it’s so much fresher and you can control the ingredients and seasonings! It’s totally tailored to you.
I always love when Mexican and Tex-Mex restaurants give their homemade salsas and salsa verde with their carryout orders. There’s this one burrito place in San Diego that has THE BEST salsa and salsa verde and nothing can hold a candle to them, and this is my attempt at trying.
How to Make Roasted Salsa Verde
Roasted salsa verde is beyond easy to make. You begin by roasting all the ingredients, which brings out the depth of flavor of the ingredients and gives it a smokey, well-rounded balance in flavors. Then, you put everything into a blender or food processor and blend until you reach your desired consistency! How easy is that?
How to Prepare Tomatillos
Tomatillos come in a husk, a papery-like material on the outside. You need to peel it off before you start working with it. It sometimes leaves a sticky residue on the tomatillo skin so you can rinse it under water to remove that.
Serving Suggestions
The best way to serve salsa verde is as a dip alongside other salsas and dips. Definitely try it with this famous salsa and guacamole, but consider dipping taquitos or even drizzling on top of tacos! How about some beef enchiladas or chicken enchiladas? So much yum!
Here are some more ideas:
- Add on top of burrito bowls.
- Use it in on top of eggs like a quiche, egg bites, or an egg white breakfast casserole.
- Drizzle on top of nachos!
Storage Instructions
Store in an airtight container or a glass mason jar in the refrigerator for up to 7 days.
Roasted Salsa Verde
Ingredients
- 2 pounds tomatillos, husks removed and halved
- 1-2 jalapenos, sliced in half and seeds removed
- 1 poblano pepper, halved
- 1 medium onion, quartered
- 2 tablespoons avocado oil
- 3 cloves of garlic
- ½ cup fresh cilantro
- Juice of 1 lime
- Salt, to taste
Instructions
- Preheat the oven to 450 °F (232 °C)
- In a large bowl, toss tomatillos, jalapeños, poblano pepper, and onion in the avocado oil.2 pounds tomatillos, 1-2 jalapenos, 1 poblano pepper, 1 medium onion, 2 tablespoons avocado oil
- Pour ingredients onto a rimmed baking sheet and bake in the oven for 15-20 minutes until tomatillos and other ingredients are browned.
- Allow to cool for 10 minutes then place all the ingredients, including garlic, cilantro, lime juice, and salt, into a powerful blender or food processor. Blend until smooth, or desired consistency.3 cloves of garlic, ½ cup fresh cilantro, Juice of 1 lime, Salt
- Serve with tortilla chips!
Nutrition
Photographs by Meg McKeehan Photography
