mexican cuisine, salsa verde recipe


25 min

Roasted Salsa Verde

Roasted Salsa Verde Photo 1


25 min


3 persons




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Author: Antonina Blum

If you’re unfamiliar with tomatillos, they look like small green tomatoes covered by a papery husk. They’re related to tomatoes, but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.) You can find them in most grocery stores. Before using them, remove the papery husk. You’ll notice that they have a sticky substance on the surface — just rinse them under water and it will come right off.


  • tomatillos : 500 g (husked, rinsed, and quartered)
  • small yellow onions : 2 piece (cut into 1-inch wedges)
  • cloves garlic : 4 clove (peeled)
  • jalape?o pepper : 1 piece (left whole (or remove the ribs and seeds for a mild salsa))
  • extra virgin olive oil : 3 Tbsp
  • salt : 1 tsp
  • ground cumin : 1 tsp
  • sugar : 0.5 tsp
  • packed fresh cilantro leaves : 0.75 cup (plus a bit more for serving)

Metric Conversion

Stages of cooking

  1. To begin, place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and charred, 10-12 minutes.

    Roasted Salsa Verde Photo 2
  2. Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro.

    Roasted Salsa Verde Photo 3
  3. Pulse until chunky, then taste and adjust seasoning, if necessary.

    Roasted Salsa Verde Photo 4
  4. Transfer the salsa to a bowl and serve warm, at room temperature, or slightly chilled.

    Roasted Salsa Verde Photo 5

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