Roasted Tomatillo Salsa Verde

Kitchen Dreaming


this is my favorite salsa to eat with tortilla chips, on enchiladas, over tamales, in burritos or on eggs. You can dial in the heat by adjusting the type and/or amount of peppers you add as well as the amount of seeds and membranes from the peppers you put into the salsa. I like mine on the medium to mild side of things while my husband like to turn op the heat adding more jalapenos or even Serrano peppers to his food table side.
So simple to make you should never have to eat it from a jar or a can again! For my full blog visit:

pinch tips: How to Slice & Mince Vegetables Like a Pro


5 Min


25 Min


2 lb
tomatillos, husked
6 clove
2 medium
jalapeno peppers
2 large
poblano peppers
1 c
cilantro, fresh
1 large
lime, juiced
salt and pepper, to taste

Directions Step-By-Step

Heat oven to 475 degrees.
Spread tomatillos, garlic cloves, poblanos and jalapenos on baking sheet and coat
evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with cilantro, lime, salt and pepper.
Pulse 5-7 times. If needed, add some water and pulse another 4-5 times to mix thoroughly.

About this Recipe

Course/Dish: Salsas, Other Snacks
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #verde, #tomatillo