---
title: "Roasted Salsa Verde"
type: recipe
url: https://spicesinc.com/recipes/roasted-salsa-verde
created: 2010-08-13
updated: 2022-07-08
author: "admin@spicesinc.com"
tags: ["Salsa"]
---

# Roasted Salsa Verde

Roasting the tomatillos gives this salsa verde a smoky, rich flavor. You can leave your salsa coarsely chopped or run it through the food processor for more of a puree consistency. This is a house favorite and we make it in large batches  and store in the refrigerator.




	Tomatillos are known as "tomate verde" in Mexico are a member of the nightshade family, which is a plant in the tomato family. Even though they are referred to as a green tomato, they are not the same as the unripe, green tomato. The tomatillo grows in a paper like husk that should be removed before cooking.




	A staple in Mexican cooking the tomatillo is roughly the size of a large cherry tomato. Green on the outside and white on the inside they are meatier than a tomato. They range in size from about an inch in diameter to the size of a small apricot.




	I add the red bell pepper to add just a 'pop' of color and also added some chipotle "Morita" chile flakes for some additional smoky flavor to this salsa verde recipe.

## Ingredients

- 
		1 lb tomatillos (husks removed)
	
	- 
		2 jalapeno peppers, seeded and halved
	
	- 
		1 small onion cut in half
	
	- 
		1/2 red bell pepper, seeded
	
	- 
		1 teaspoon olive oil
	
	- 
		2 cloves roasted garlic, chopped or minced
	
	- 
		1 lime - add the juice and some zest (you can use [dried lime zest](https://spicesinc.com/lime-peel) as well)
	
	- 
		1/2 cup fresh cilantro or 3 or 4 Tablespoons [Dried Cilantro](/culinary-herbs/dried-cilantro)
	
	- 
		1 tablespoon [Chipotle Flakes](/chipotle-morita-flakes)
	
	- 
		[Coarse Sea Salt](https://spicesinc.com/salts/coarse-sea-salt) to taste
	
	- 
		[Cracked Black Pepper](https://spicesinc.com/staple-spices/black-pepper-cracked) to taste

## Instructions

- 
		You can roast the veggies on the grill or under the broiler - see below how to roast peppers.
	
	- 
		Brush the vegetables with a little olive oil and place veggies directly on the grill or on a backing sheet.
	
	- 
		Roast veggies until outer skins are charred and black - remove from heat.
	
	- 
		Allow veggies to cool before you handle them.
	
	- 
		Peel away most of the charred skin from jalapenos, and red bell pepper.
	
	- 
		Combine garlic, lime and zest, cilantro, ancho flakes and salt / pepper in a med size bowl or food processor.
	
	- 
		Coarsely chop veggies and add them to the food processor or finely chop veggies and add them to the bowl.
	
	- 
		Pulse until desired consistency or stir to combine all chopped ingredients.
	
	- 
		Cover and place in refrigerator for about an hour to combine flavors
	



	***Roasting Peppers : ***




	- 
		On the grill: Lightly coat whole peppers with olive oil and place them directly on the hot grill.
	
	- 
		In the oven: Line a baking pan with foil. Place whole peppers on the foils and brush lightly with oil. Place under the broiler, set to high.
	
	- 
		The skin will start to blister and char after a few minutes
	
	- 
		Turn to char each side of the peppers
	
	- 
		Remove from grill and place in a bowl and cover with plastic wrap - you could also place the hot peppers in a gallon resealable bag.
	
	- 
		Allow the peppers to steam and cool
	
	- 
		Once they are cool enough to handle (about 5-10 minutes)
	
	- 
		Carefully scrape the skin with a knife, your hand or a paper towel, removing as much of the flesh as you can.
	
	- 
		Remove the tops, seeds and white membranes and cut into strips