Roasted Tomatillo Salsa Verde

One of my favorite salsa recipes! Try our easy Roasted Salsa Verde recipe full of flavor thanks to roasted tomatillos, peppers and garlic. Skip to the Roasted Tomato Sauce recipe


How to make roasted tomato sauce

Salsa Verde is one of my favorite sauces. Embellish almost anything you dip or serve: hello, chicken nachos. For our favorite version, we roast tomatillos, peppers, and garlic. Roasting makes the sauce even spicier. If you’re looking for a fresh salsa, try our homemade pico de gallo recipe or this quick and easy salsa (they’re so easy to make and everyone loves them).


Tomatillos are the star of this easy salsa recipe. They look like little green tomatoes and have a paper wrapper. The shells must be removed before cooking. Tomatillos are tossed in a casserole dish with a jalapeno pepper, a serrano pepper, and a few cloves of garlic. Then we roast.

The use of our oven grid enables quick grilling work. It takes 10-12 minutes. After roasting, remove the skin from the peppers and most of the seeds. You can leave them in, but keep in mind that the sauce will get a lot hotter. Since it has been roasted, the soft garlic flesh will easily separate from the skin. Then we put the tomatillos, peppers and garlic in a food processor.

Add some raw onion, lime juice, and cilantro to freshen things up, then give the sauce a few pulses and you’re good to go. Easy (and wonderful when served with fresh homemade tortilla chips).

Try these green sauce recipes

Updated recipe originally posted September 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne

Green sauce with roasted tomatoes

  • COOK

Salsa Verde is one of our favorite sauces. Light up almost anything you dip or serve. The use of an oven rack enables quick grilling work. It takes about 15 minutes. Once roasted, it is very easy to remove the skin from the peppers and most of the seeds. You can leave them in, but keep in mind that the sauce will get a lot hotter.

Makes about 8 servings (about 2 cups)

Watch us at the recipe

will need

1 pound tomatillos, peeled and rinsed (6 medium tomatillos)

1 jalapeno pepper

1 serrano chili

2 unpeeled cloves of garlic

1/2 cup chicken or vegetable broth, see our vegetable or chicken broth recipe

1/4 medium onion, chopped

1/3 cup loose coriander leaves and tender stems

1 tablespoon lime juice or more to taste

1/2 teaspoon salt or more to taste


    Heat grill with rack about 4 inches below heat source. Arrange the tomatillos, jalapeño, serrano pepper and garlic in a casserole dish. Grill, turning occasionally, until charred in spots, 10 to 12 minutes.

    Remove the casserole dish and add the chicken broth. Then use a wooden spoon to scrape off any bits stuck to the bottom. Allow tomatillos, peppers and garlic to cool.

    When cool enough to touch, remove most of the skin from the peppers and scoop out the seeds. For a spicier sauce, omit some or all of the seeds. Remove the softened garlic from the skin.

    Place the roasted tomatillos, peppers, garlic, onion, cilantro, lime juice, and salt in a food processor. Pour out about half the liquid from the casserole dish, then pulse 3 to 4 times or until the sauce is almost smooth and there are no large tomatillo chunks left, scraping the sides if necessary. Depending on the consistency and taste, season with more liquid, lime juice or salt.

Advice from Adam and Joanne

  • Because this recipe uses the grill function of the oven, we recommend using a high-temperature or rimmed baking sheet.
  • If you can’t find serrano peppers, substitute jalapeños for them.
  • The sauce keeps well covered in the fridge for about 1 week.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 cup / calories 31 calories / protein 2 g / carbohydrates 7g / fiber 1g / total sugar 5g / total fat 0g / Saturated Fatty Acids 0g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

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