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mexican cuisine, salsa verde recipe


25 min

Roasted Salsa Verde

Roasted Salsa Verde Photo 1


25 min


3 persons




0.00 rating-star (0)

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)
  • jalapeño 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

History of the Roasted Salsa Verde:

Salsa verde, or green sauce, has been a staple in Mexican cuisine for centuries. The traditional recipe includes tomatillos, onions, chilies, cilantro and lime juice. While the tomatillo was first cultivated in Mexico, it is now grown throughout Central and South America, as well as in the United States. The roasted version of salsa verde has gained popularity in recent years, adding a deeper flavor and complexity to the sauce.

Tips and Tricks for Roasted Salsa Verde Recipe:

When making this roasted salsa verde, it's important to use ripe tomatillos for the best flavor. Look for tomatillos that have a slightly sticky exterior, indicating that they're ripe. Removing the papery husk and rinsing the tomatillos well will also help reduce any bitterness. If you're sensitive to spice, make sure to remove the ribs and seeds from the jalapeГ±o pepper before adding it to the mix. And adjusting the salt, cumin or sugar quantities to your liking, can help to bring out the best flavors in the salsa.

Tips for presenting the dish:

Once your salsa verde is ready, you can serve it in a traditional molcajete, a stone mortar and pestle used in Mexican cuisine, for an authentic touch. Sprinkle some extra cilantro on top for a pop of color or serve it alongside some fresh tortilla chips, tacos or grilled meats for a delicious dip. The possibilities are endless with this flavorful and versatile condiment!

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