This roasted salsa verde is easy and delicious! It only requires a few simple ingredients and takes just 20 minutes to make!
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.
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.
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:
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!
For more of our favorite salsas and dips, try:
- Pineapple Mango Salsa
- 5 Minute Restaurant Style Salsa
- Homemade Queso Dip
- 7 Layer Dip
- Jalapeño Popper Dip
Roasted Salsa Verde Recipe
- 10 medium tomatillos - husked and washed
- 1 jalapeno pepper - (or 1 serrano for spicier salsa)
- 2 cloves garlic
- ¼ medium yellow onion
- ¼ cup cilantro
- 2 tbsp lime juice
- ¾-1 tsp kosher sea salt - (depending on personal taste)
- ½ tsp granulated sugar
- 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.