AppetizersCinco de MayoEasyMexicanRecipesVegetableVegetarian

Roasted Salsa Verde

This roasted salsa verde is easy and delicious! It only requires a few simple ingredients and takes just 20 minutes to make!

A perfect companion to traditional Restaurant Style Salsa and Guacamole, salsa verde is another favorite chip dip. It tastes just as good drizzled over tacos and enchiladas!

Dipping a chip into a bowl of Roasted Salsa Verde

Sweet and Spicy

I’ve always wanted to make homemade salsa verde. About a year ago we took dinner to some friends who just had a baby, they brought the dishes back with two homemade dips: fry sauce and salsa verde.

They were both amazing (just like this dish they made for us)! I finally got around to trying my hand at the salsa a few weeks ago and it was a huge hit. We served it with a big bag of chips and drizzled it on top of chicken tacos. YUM!

This green salsa has a flavor that’s both sweet AND spicy that perfectly compliments all of our favorite Mexican dishes.

Tomatillos to use in roasted salsa verde recipe

Raw vs. Roasted

Salsa verde can either be raw or roasted. Raw is great, but there’s something about roasted salsa that I love!

To roast the tomatillos: Grab about 10 medium tomatillos, husk them and wash them off. They’ll be a little sticky, and that’s ok. Line a baking sheet with foil and pop the tomatillos on it, along with a jalapeño, and garlic. Broil them until they start to brown.

Ingredients in a food processor to make salsa verde

How to Make Salsa Verde

PROCESS. Toss the broiled veggies in a food processor along with the remaining ingredients in a food processor and pulse until finely chopped. Don’t go too wild or you’ll end up with salsa verde that looks more like applesauce.

SEASON. Season to taste with additional salt and lime juice, then dig in!

Spice it Up! P.S. if you want a spicier salsa, you can always swap out the jalapeño for a Serrano pepper. We stuck with a jalapeño and so the kids could still enjoy it 😉

There you have it. Easy, flavorful and delicious on just about anything! This roasted salsa verde would be a great addition to your Cinco de Mayo spread!

For Our Cinco de Mayo spread, we like to include:

How to make salsa verde in a food processor

Making Ahead and Storing

Since the salsa also lasts for a good long time you can make the salsa a few days before serving and keep it in the fridge. This will give all the ingredients time to meld together and give it a really big flavor. It honestly gets better than time!

This salsa will keep for about a week STORED in a covered container in the fridge. 

FREEZE salsa verde in an airtight and freezer-safe container/bag. It will last for about 6 months. Then you can let it thaw overnight in the fridge and then serve!

Dipping a chip in Roasted Salsa Verde

For more of our favorite salsas and dips, try:

Roasted Salsa Verde | lifemadesimplebakes.com

Roasted Salsa Verde Recipe

This roasted salsa verde is easy and delicious! It only requires a few simple ingredients and takes just 20 minutes to make!
5 from 7 votes
Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2 cups
Calories: 75kcal
Print Recipe

Ingredients

  • 10 medium tomatillos - husked and washed
  • 1 jalapeno pepper - (or 1 serrano for spicier salsa)
  • 2 cloves garlic
  • 1/4 medium yellow onion
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 3/4-1 tsp kosher sea salt - (depending on personal taste)
  • 1/2 tsp granulated sugar

Instructions

  • Turn broiler on high. Place the tomatillos on a lined baking sheet along with the jalapeño pepper and garlic. Broil for 5 minutes on each side.
  • Place the roasted veggies in a food processor along with the onion, cilantro, lime juice, salt, and sugar. Pulse until finely chopped. Serve immediately or store in the refrigerator until needed.
Nutrition Facts
Roasted Salsa Verde Recipe
Serving Size
 
2 serving
Amount per Serving
Calories
75
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Sodium
 
876
mg
38
%
Potassium
 
476
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
404
IU
8
%
Vitamin C
 
35
mg
42
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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Comments:

    1. Hi Katie, good question! Most of the tomatillos at the grocery store are ripe. They should be firm & bright green in color, not pale or yellow. Hope that helps 🙂

  1. 5 stars
    This is one of my favorites! You better believe it’s always served at our family functions & get togethers. It’s always a hit!

  2. 5 stars
    Loving the roasted flavor in this salsa. I will be making this quite often this summer for bbq’s!

  3. 5 stars
    Our favorite tortilla chips are Red Hot Blues chips by Garden of Eatin – I’m always on the look out for a salsa that doesn’t compete with the flavor of these chips. Your Salsa Verde is a winner! SO good! Can’t wait to make it again!

    1. I’m so glad this salsa complimented your favorite chips so well! I’ll have to try that brand of tortilla chips. They sound delicious!