Roasted tomatillo salsa verde broils the tomatillos, onion, and garlic until charred and gently sweet, then blends them with serrano, cilantro, and lime. The broiler gives it a smoky depth that raw salsa verde never reaches. It keeps for two weeks and makes everything better.
If there’s one condiment I can’t live without, it’s a bright, tangy salsa verde. This roasted version takes the classic to a whole new level. Broiling the tomatillos, onion, and garlic coaxes out a subtle sweetness and a smoky depth that is absolutely irresistible. It’s the secret weapon that transforms my morning eggs from simple to spectacular, and it’s so easy to make, you’ll never go back to the jarred stuff. Keep a batch in your fridge and thank me later!
Ingredients
• Yield: 2 cups / 475 ml
• Prep time: 10 minutes
• Cook time: 7 minutes
• 1 pound / 450g (15.9 oz) tomatillos, husked and rinsed
• ½ small red onion, cut into large chunks
• 4 cloves garlic, peeled
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• 1 serrano pepper, minced
• 1 tablespoon / 15g (0.53 oz) chopped fresh cilantro
• 2 teaspoons / 10 ml (0.3 fl oz) fresh lime juice
• 1½ teaspoons / 9g (0.32 oz) sea salt
• 1 teaspoon / 2g (0.07 oz) ground cumin
• ½ cup / 120 ml chicken stock
Instructions
1. Directions
2. Set your oven to a high broil and line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
3. Slice the tomatillos in half and arrange them cut-side down on the prepared baking sheet. Scatter the onion chunks and whole garlic cloves around them, then drizzle everything with olive oil.
4. Broil for 5 to 7 minutes, watching closely, until the tomatillo skins are lightly charred and starting to blister. This step is key for that signature smoky flavor.
5. Carefully transfer the roasted tomatillos, onion, garlic, and any juices from the pan into a blender or food processor. Add the minced serrano pepper, fresh cilantro, lime juice, sea salt, and ground cumin.
6. Pulse the mixture until it reaches your desired consistency—a few quick pulses for chunky, or longer for a smooth purée.
7. Pour in the chicken stock and pulse just a couple more times to combine. Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• Per 2 tablespoon serving
• CALORIES: 11 | FAT: 0.3 g | PROTEIN: 0.3 g | TOTAL CARBS: 2 g | DIETARY FIBER: 0.5 g | NET CARBS: 1.5 g
Pro Tips
• Pro-Tips for the Best Salsa Verde
• For a milder salsa, remove the seeds and ribs from the serrano pepper before mincing. For more heat, add an extra pepper or leave the seeds in.
• For a chunkier, restaurant-style texture, pulse the just a few times. For a smoother, more sauce-like consistency, blend until completely puréed.
• Let the salsa rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen for a more delicious result.
FAQ
Q: How do I make this salsa verde less spicy
A: For a milder salsa, remove the seeds and ribs from the serrano pepper before mincing it. For more heat, you can add an extra pepper.
Q: How long does homemade roasted salsa verde last
A: When stored in an airtight container in the refrigerator, this salsa verde will last for up to 2 weeks.
Q: What makes this salsa verde smoky
A: The signature smoky flavor comes from broiling the tomatillos, onion, and garlic until the tomatillo skins are lightly charred and begin to blister.
Q: Can I make this salsa chunky
A: Yes, to achieve a chunkier, restaurant-style texture, pulse the ingredients in the blender or food processor just a few times. For a smoother sauce, simply blend for longer.
Pro Tips
- Broil the tomatillos cut-side down until the skins blister and char — that is where the smoky-sweet flavor comes from.
- For a milder salsa, remove the serrano's seeds and ribs before mincing; leave them in, or add a second pepper, for more heat.
- Pulse briefly for a chunky, restaurant-style texture, or blend fully for a smooth, sauce-like consistency.
- Let the salsa rest in the refrigerator for at least 30 minutes before serving so the flavors meld and deepen.
- Store it in an airtight container in the refrigerator for up to 2 weeks.
Frequently Asked Questions
Is roasted salsa verde keto?
Very much so: each 2-tablespoon serving has 2 g of total carbs and 0.5 g of fiber (1.5 g net).
How long does roasted salsa verde last?
Up to 2 weeks in an airtight container in the refrigerator.
Can I freeze it?
Yes — freeze it in small portions and thaw in the fridge; the blended texture freezes and thaws cleanly.
How spicy is it?
One serrano gives a moderate kick. Seed it for a mild salsa, or add another pepper if you want real heat.
Recipe card below.
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Roasted Tomatillo Salsa Verde
Ingredients
Method
- Directions
- Set your oven to a high broil and line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
- Slice the tomatillos in half and arrange them cut-side down on the prepared baking sheet. Scatter the onion chunks and whole garlic cloves around them, then drizzle everything with olive oil.
- Broil for 5 to 7 minutes, watching closely, until the tomatillo skins are lightly charred and starting to blister. This step is key for that signature smoky flavor.
- Carefully transfer the roasted tomatillos, onion, garlic, and any juices from the pan into a blender or food processor.
- Add the minced serrano pepper, fresh cilantro, lime juice, sea salt, and ground cumin.
- Pulse the mixture until it reaches your desired consistency—a few quick pulses for chunky, or longer for a smooth purée.
- Pour in the chicken stock and pulse just a couple more times to combine.
- Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 2 weeks.
- Let the salsa rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen for a more delicious result.
