Roasted Tomatillo Salsa Verde Recipe
Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.
Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.
- 1/2 teaspoon salt or more to taste
- 1 jalapeã±o pepper
- 2 cloves
- 1/4 medium onion chopped
- 1 pound tomatillos husked and rinsed (6 medium tomatillos)
- 1 serrano pepper
- 1/2 cup chicken or vegetable stock see our chicken stock recipe
- 1/3 cup loosely packed cilantro leaves and tender stems
- 1 tablespoon lime juice or more to taste
- Carbohydrate 4.27377390523493 g
- Cholesterol 0.45 mg
- Fat 0.777747980083901 g
- Fiber 1.19821946844921 g
- Protein 0.981388031503405 g
- Saturated Fat 0.129177576370898 g
- Serving Size 1 1 Serving (77g)
- Sodium 22.1755237958496 mg
- Sugar 3.07555443678572 g
- Trans Fat 0.195047442496085 g
- Calories 25 calories
Step-by-step
- Heat the broiler with a rack about 4 inches below the heat source.
- Place the tomatillos, jalapeño, serrano pepper, and garlic into a baking dish.
- Broil, turning occasionally, until they're blackened in spots, 10 to 12 minutes.
- Remove the baking dish and add chicken stock then use a wooden spoon to scrape any bits stuck to the bottom.
- Let tomatillos, peppers, and garlic cool.
- When they are cool enough to handle, peel most of the skins from the peppers and remove seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from peel.
- Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and the salt to a food processor.
- Pour about half of the liquid from the baking dish then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
- Adjust with more liquid, lime juice, or salt based on consistency and taste.
My Go-To Roasted Tomatillo Salsa Verde
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. But one thing I always make time for is a good salsa. There's something about that vibrant, fresh flavor that instantly brightens any meal. This roasted tomatillo salsa verde is my absolute go-to recipe – it's quick, easy, and the flavor is unbelievably good. It’s so versatile, too! I use it on tacos, burritos, eggs, as a dip with tortilla chips, or even just spooned over grilled chicken or fish.
The secret to this recipe lies in the roasting process. Roasting the tomatillos, jalapeños, and serrano peppers brings out a depth of flavor that you simply can't achieve any other way. The slight char adds a smoky sweetness that perfectly complements the tangy lime juice and fresh cilantro. And don't worry, the roasting is much easier than you think! I use my oven broiler – it takes just 15 minutes and then you let them cool. Once they’re cool enough to handle, you peel off the skins (it’s a breeze!) and remove the seeds. If you like it spicy, leave some seeds in, of course!
What I love most about this recipe is its adaptability. I often adjust it based on what I have on hand. Sometimes I add a little extra cilantro for a more herbaceous flavor, or maybe a pinch of cumin for a warmer spice note. The beauty of this salsa is that you can really make it your own. And trust me, even the pickiest eaters in my family devour this salsa!
Beyond tacos, I’ve discovered countless ways to use this salsa. It’s fantastic on top of baked sweet potatoes, in omelets, or mixed into a creamy avocado dip. I’ve even been known to use it as a marinade for chicken or fish – the flavors are incredible! It’s the perfect way to add a zing to any dish. I hope this recipe becomes a staple in your kitchen, too! It’s become a staple in mine, and I can't wait to hear how much you enjoy it.
Pro-tip: Make a big batch on the weekend and store it in the refrigerator for a quick and easy weeknight meal addition. It actually tastes even better the next day!
Making this salsa is a quick and easy process, perfect for a weeknight meal or a weekend get-together. The flavors are bold and fresh, and the slightly smoky char from the roasting adds a unique depth. So, next time you need a burst of flavor, grab some tomatillos and give this recipe a try. You won't regret it!
Ingredients you will need:
- Tomatillos
- Jalapeños
- Serrano peppers
- Garlic
- Onion
- Cilantro
- Lime juice
- Salt
Let me know in the comments how your salsa came out! Happy cooking!
