Roasted Salsa Verde

Brian Blackley


This is something I've been making for a number of years. Most recommend it as a topping for enchiladas, but I like mine with chips or as a topping for traditional Mexican dishes (fajitas, tacos, etc.). It has a distinct tang that some of you southerners may recognize as being reminiscent of fried green tomatoes.

My family enjoys this dish immensely.

★★★★★ 2 votes
20 Min
20 Min


1/2 lb
1 small
yellow or white onion cut into slices
3 medium
serrano or jalapeno peppers halved the long way and seeded (leave seeds of one or more for a hot kick)
1 clove
crushed or minced garlic
2 Tbsp
fresh lime juice or juice from half a lime
1/8 c
chopped fresh cilantro
1 Tbsp
sea salt or table salt
1 Tbsp
coarse ground black pepper
1 tsp

How to Make Roasted Salsa Verde


  • 1Turn on oven to broil setting or set bake on 500 degrees.
  • 2Husk, wash and half tomatillos and place cut side down in a baking or casserole dish.
  • 3Seed peppers and remove stems and add to baking dish with tomatillos.
  • 4Place pan into oven under broiler (leave oven door slightly open) and roast for 10 minutes or until tomato and pepper skins start to brown and get flaky. Remove from oven, taking care to do so before skins blacken and peel too much. I like mine golden brown and beginning to blacken and flake; then I know they're perfect.
  • 5Add peppers, onion slices, and tomatillos and any juice remaining in the pan into food processor.
  • 6Add lime juice, sugar, cilantro and garlic and mix 30 seconds or until well blended.
  • 7Mix in salt and pepper. Serve.

Printable Recipe Card

About Roasted Salsa Verde

Course/Dish: Salsas
Main Ingredient: Non-Edible or Other
Regional Style: Mexican