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Homemade salsa verde recipe
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5 from 1 vote

Roasted Salsa Verde (Tomatillo Salsa)

This roasted salsa verde is a green salsa featuring broiled tomatillos, peppers, and onions, which creates a wonderfully complex dip or sauce.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 30kcal



  • 1 pound tomatillos (husks removed)
  • 2 jalapenos (sliced in half)
  • ½ poblano pepper (sliced in half)
  • large white onion (thickly sliced)
  • 1 tablespoon lime juice
  • 3 tablespoons apple cider vinegar
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped cilantro
  • water (as needed)


  • Place tomatillos, jalapenos, poblano, onion, and garlic on a rimmed baking sheet and place on the upper oven rack with the broiler set on high.
  • Broil until tomatillos are partially blacked, onion begins to char, and peppers are fully roasted. Remove garlic when it has softened (garlic will be done first).
  • With the exception of water, add all ingredients to a blender, along with any pooled juices on the baking pan. Blend until coarse.
  • Pour into a saucepan and bring to a simmer. Mixture will likely be fairly thick so add water, a couple tablespoons at a time, until, it thins out to your desired consistency.*
  • Simmer for 10 minutes to allow the flavors to blend, adding additional water as needed.
  • Pour into a sealable glass container and store in the refrigerator. Flavors will continue to develop over the next few days.


*The amount of water needed will vary depending on how much moisture your tomatillos have. If the salsa is too thick, add more water. If it gets too thin, let it simmer longer.
IF YOU LIKED THIS RECIPE check out how to make Homemade Nacho Cheese Sauce.


Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 19mg | Calcium: 9mg | Iron: 1mg