Roasted Tomatillo Salsa Verde Recipe

Roasted Tomatillo Salsa Verde is one of the easiest Mexican salsas to make at home. Only a few ingredients and you get a robust and tasty appetizer that’s full of amazing flavors.

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A black bowl filled with creamy Roasted Tomatillo Salsa Verde sits on a wooden surface, surrounded by fresh cilantro, sliced lime, and tortilla chips.

Roasted Tomatillo Salsa is one of those recipes that instantly adds bold flavor to any meal.

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It’s tangy, slightly smoky, and has just the right amount of heat from fresh peppers. The roasting process brings out a deeper flavor that makes this salsa stand out from the rest.

Best of all, it’s easy to make with simple ingredients and comes together in just minutes.

Table of Contents

1 💃🏽 Ingredients
2 👩🏼‍🍳 Instructions
3 🫙 Storing Instructions
4 🙋🏻‍♀️ Frequently Asked Questions (FAQs)
5 More Salsas You’d Like
6 😋 Hungry for More
7 Roasted Tomatillo Salsa Verde

💃🏽 Ingredients

Roasted Tomatillo Salsa Verde is incredibly easy to make. Delicious and savory. Perfect with chips or as a topping for tacos. By Mama Maggie’s Kitchen

Olive oil
Tomatillos (they look like small green tomatoes)
Onion
Serrano peppers
Garlic
Fresh Cilantro
Lime
Salt

This is the same sauce used to make green enchiladas (or enchiladas verdes de pollo).

👩🏼‍🍳 Instructions

Ingredients for salsa verde on a baking sheet.

Preheat your oven broiler.
Peel the papery husks from the tomatillos. Remove the stems from the peppers.
Toss the tomatillos, onion, and serrano peppers with olive oil until well coated.
Spread everything evenly on the sheet pan in a single layer.
Place under the broiler and cook for about 7 minutes, or until the skins begin to char.
Turn the vegetables and broil for another 7 minutes until nicely roasted and slightly blackened.

Roasted tomatillos and onions on a baking sheet.

Remove from the oven and let everything cool for a few minutes.
Add the roasted vegetables to a blender along with garlic, cilantro, lime juice, and salt.

You can also do this in a skillet on the stovetop, but it requires more attention. Leave all the ingredients in skillet until they turn black (about 5 minutes) then turn. Once everything it black, remove from the skillet. FYI, the onion and garlic will be ready quicker than the tomatillos.

Blender with roasted tomatillos and onion.

Blend until smooth or leave slightly chunky, depending on your preference.
Taste and adjust salt if needed, then serve.

🫙 Storing Instructions

Store Roasted Tomatillo Salsa in an airtight container or mason jars in the refrigerator for up to 5 days. The flavor actually gets even better after a few hours as everything blends together. Or place it in the freezer for up to 2 months, though the texture may be slightly softer after thawing.

A black bowl filled with green Roasted Tomatillo Salsa Verde recipe sits next to a pile of tortilla chips, with fresh cilantro in the background.

🙋🏻‍♀️ Frequently Asked Questions (FAQs)

Is this homemade salsa verde spicy?

It has a medium heat level from the serrano peppers. You can reduce the spice by using fewer peppers or removing the seeds. Or swap out the serranos chile peppers for poblano peppers.

Can I use jalapeños instead of serranos?

Yes, jalapeños are a great substitute and will give a slightly milder flavor.

Do I have to roast the ingredients?

Roasting is what gives this salsa its signature smoky flavor, so it’s highly recommended.

Can I make this without a blender?

Yes! You can mash everything in a molcajete as in this molcajete salsa verde recipe or food processor for a more rustic texture.

More Salsas You’d Like

This Roasted Tomatillo Salsa is fresh, vibrant, and full of flavor that pairs perfectly with your favorite Mexican dishes like tacos and burritos. Or just serve with tortilla chips.

It’s simple enough for everyday meals but delicious enough to impress guests. Once you try this green sauce, you’ll want to keep a batch in your fridge at all times.

😋 Hungry for More

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