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:


★★★★★ 1 vote

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

How to Make Roasted Tomatillo Salsa Verde


  1. Heat oven to 475 degrees.
  2. 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.
  3. 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.

Printable Recipe Card

About Roasted Tomatillo Salsa Verde

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

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