Real Recipes From Real Home Cooks ®

roasted salsa verde

(2 ratings)
Recipe by
Brian Blackley
Clarksville, TN

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 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Roast

Ingredients For roasted salsa verde

  • 1/2 lb
    tomatillos
  • 1 sm
    yellow or white onion cut into slices
  • 3 md
    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
    sugar

How To Make roasted salsa verde

  • 1
    Turn on oven to broil setting or set bake on 500 degrees.
  • 2
    Husk, wash and half tomatillos and place cut side down in a baking or casserole dish.
  • 3
    Seed peppers and remove stems and add to baking dish with tomatillos.
  • 4
    Add onion slices to the baking dish.
  • 5
    Place 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.
  • 6
    Add peppers, onion slices, and tomatillos and any juice remaining in the pan into food processor.
  • 7
    Add lime juice, sugar, cilantro and garlic and mix 30 seconds or until well blended.
  • 8
    Mix in salt and pepper. Serve.

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