Roasted Salsa Verde
The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: homemade salsa, salsa verde, tomatillo recipe
Servings: 8 servings
Calories: 18kcal
- 7 medium tomatillos husks removed, washed and quartered
- 1 poblano pepper seeds removed and halved lengthwise
- 1 jalapeno cut in half lengthwise
- 1 small white onion peeled and cut into wedges
- 2 cloves garlic skins left ON
- 1/2 tsp kosher salt
- 1 Tbsp lime juice fresh is best
- 1/2 cup fresh cilantro a small handful
- 2 - 4 Tbsp water to reach desired consistency
Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
Broil for 10 minutes, rotating the pan halfway through broiling.
Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
Transfer to storage containers and let cool.
This recipe makes a smaller batch - about 2 cups of salsa. It can easily be doubled or tripled!
If you'd rather bake than broil, preheat oven to 450°F and roast the tomatillos, poblano, jalapeno, onion, and garlic for about 15 minutes or so.
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 7mg | Iron: 1mg