Roasted Salsa Verde | Salsa Verde Recipe

Free Shipping on Orders Over $50*
Orders Placed M-F by 3:30pm ET Ship Same Day!

Roasted Salsa Verde

Roasted Salsa Verde
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.

 Print Recipe

Category: Salsa
  • 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 as well)
  • 1/2 cup fresh cilantro or 3 or 4 Tablespoons Dried Cilantro
  • 1 tablespoon Chipotle Flakes
  • Coarse Sea Salt to taste
  • Cracked Black Pepper to taste
  1. You can roast the veggies on the grill or under the broiler - see below how to roast peppers.
  2. Brush the vegetables with a little olive oil and place veggies directly on the grill or on a backing sheet.
  3. Roast veggies until outer skins are charred and black - remove from heat.
  4. Allow veggies to cool before you handle them.
  5. Peel away most of the charred skin from jalapenos, and red bell pepper.
  6. Combine garlic, lime and zest, cilantro, ancho flakes and salt / pepper in a med size bowl or food processor.
  7. Coarsely chop veggies and add them to the food processor or finely chop veggies and add them to the bowl.
  8. Pulse until desired consistency or stir to combine all chopped ingredients.
  9. 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