Roasted tomatillo salsa, or Salsa Verde as it is commonly called, is a salsa made with a base of tomatillos, jalapeños, serrano chiles, and poblano peppers. Salsa Verde is great for veggie dipping or alongside enchiladas made with paleo tortillas. You can easily adjust the kick of this Salsa Verde by adding or subtracting ingredients as you prefer!
“This Roasted Tomatillo Salsa is really easy and packs a punch depending on how spicy you want to make it. Roasting the veggies adds to the depth of flavor and is similar to the Roasted Tomatillo Peach Salsa from a few weeks ago.
Roasted Tomatillo Salsa (Salsa Verde)
- 10 medium tomatillos (approximately 2 lbs)
- 2 jalapeño peppers
- 2 serrano chiles
- 1 medium-small poblano pepper
- 4 cloves garlic
- 1/2 small white onion
- 1/2 cup chopped cilantro (about half a “bunch”)
- 2 tablespoons lime juice
- 1 teaspoon salt
- Place the veggies (except the onion)- tomatillos, jalapeños, serranos, poblano and garlic – onto a baking sheet covered in aluminum foil.
- Roast under a hot broiler about 10 minutes per side (or until browned/slightly-blackened in spots)
- Remove from the oven and allow to cool
- Place the onion, cilantro, lime juice and salt into a food processor and pulse a few times.
- For a very hot salsa you can simply add the roasted veggies to the food processor with the other ingredients and continue to process until you have reached the desired consistency.
- If you prefer a mild salsa you should cut open the peppers and remove the seeds and the membrane surrounding the seeds. When I make it I leave in about half the seeds and membranes and it is on the medium hot side.”