Roasted Salsa Verde (30 Minutes!)

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Dipping a tortilla chip into a bowl of roasted salsa verde

When warmer weather arrives, we’re suckers for the classic combination of chips and salsa. This vibrant, roasted salsa verde is the perfect companion to crispy tortilla chips, tacos, enchiladas, salads, taquitos, and beyond!

We trialed a raw version (hoping the raw would work for an easy, heat-free option), but it didn’t quite compare to the smoky depth of flavor we achieved with the roasted version. It’s well worth the little bit of extra effort! Just 7 ingredients and 30 minutes required from start to finish for the perfect summer sauce. Let us show you how it’s done!

Tomatillos, onion, salt, limes, garlic, jalapeño, and cilantro

What is Salsa Verde?

Salsa verde means “green sauce” in Spanish. The sauce gets its green color from tomatillos and green chili peppers and is thought to date back to the Aztec Empire (15th-16th centuries).

Tomatillos are a green fruit resembling a green tomato, but they don’t belong to the same family. They originated in Mexico and are a staple of Mexican cuisine. Since they’re the main ingredient in salsa verde, some also call it tomatillo salsa.

Salsa verde can be made with raw, boiled, or roasted tomatillos, with boiled being the most common method. You can find a traditional, boiled version from the lovely Mexico in My Kitchen. The following is an inspired, roasted version.

Jalapeños and tomatillos on a baking sheet

How to Make Salsa Verde

This recipe begins with roasting tomatillos and jalapeños at a high heat to bring out their natural sweetness.

Roasted jalapeños and tomatillos on a baking sheet

Once roasted, we add the tomatillos and jalapeños to a food processor with salsa classics like onion, cilantro, garlic, lime juice, and salt. Then it’s all blended up into a saucy, dippable consistency!

We hope you LOVE this salsa verde! It’s:

& Subtly spiced!

Food processor with roasted tomatillos and jalapeños, cilantro, garlic, onion, and salt

What to Do with Salsa Verde?

It’s perfect for dipping your favorite tortilla chips or for adding flavor to tacos, enchiladas, chilaquilestofu scramble, and taquitos.

More Salsa Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tortilla chips on a plate next to a bowl of our roasted salsa verde recipe

Roasted Salsa Verde (30 Minutes!)

Vibrant roasted salsa verde with tomatillos, jalapeños, and plenty of lime. A simple oven roasting technique creates smoky depth of flavor. Just 7 ingredients and 30 minutes required!
Author Minimalist Baker
Dipping a tortilla chip into a bowl of roasted salsa verde
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (1/4-cup servings)
Course Dip, Sauce
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 pound tomatillos, husks removed, rinsed
  • 1-2 whole jalapeños (depending on spice preference)
  • 1/3 cup roughly chopped white onion
  • 3 cloves garlic, peeled
  • 1/2 cup loosely packed fresh cilantro
  • 1 Tbsp lime juice
  • 1/2 – 3/4 tsp sea salt


  • Preheat the oven to 450 F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
  • To the baking sheet, add whole tomatillos (husks removed) and whole jalapeños. Bake for 15-20 minutes or until browned and bubbly, flipping with tongs halfway through. Remove from the oven and let cool slightly. Once cool enough to handle, remove and discard the jalapeño stems.
  • To a food processor (or high-speed blender), add chopped onion, garlic, cilantro, lime juice, salt, and roasted jalapeños and tomatillos. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, garlic for zing, cilantro for freshness, or salt for overall flavor.
  • Enjoy warm, at room temperature, or chilled and served with tortilla chips, tacos, enchiladas, tofu scramble, chilaquiles, or taquitos.
  • Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice as needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.



*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup serving Calories: 33 Carbohydrates: 6.5 g Protein: 1 g Fat: 0.8 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Potassium: 246 mg Fiber: 1.8 g Sugar: 3.7 g Vitamin A: 228 IU Vitamin C: 16.8 mg Calcium: 12.7 mg Iron: 0.6 mg

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My Rating:

  1. AGmtl says

    Delicious!! Fall bounty so all ingredients were seasonal. I happened to have a poblano pepper on hand, so made it with it and a jalepeno (removed seeds from both). Added lime at the end as recommended in another comment. I will make more tomorrow to freeze. A keeper, thank you MB!!

  2. AllysonBC says

    I will make this again! Excellent teaching tool for me.
    I used green grape tomatoes making it very thick and rich!
    My spicy peppers (long and green) lost their heat as I roasted them but added great smokiness.
    Great basic to have for the week and throw on the table.
    I am always so grateful for MB’s freezer note. As I have a bounty. Can I can this recipe?
    Thanks y’all!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your creative modifications, Allyson! Thank you for sharing! We don’t have much experience with canning, so we’re not sure, unfortunately!

  3. Ana Luisa Moreno says

    I am Mexican and a chef, just want to clarify and we never add lime to the sauces
    Like is added to the main product
    Not to the sauce, it’s not the traditional flavour
    This will make it last much longer. As for the rest good job 👏🏼

  4. Abigail Matthews says

    Hi, do you think I could use canned tomatillos for this recipe? They’re all I can find in my area.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abigail, we’ve never tried canned tomatillos so we’re not sure how the flavor varies. They likely won’t get browned and caramelized in the oven. If you try it, we’d say go easy on the salt and lime since canned have salt and citric acid added. Hope that helps!

  5. Anna says

    So many times when I make one of your recipes, I think “How come I have never made this before? It’s too easy! And better than any store-bought version.” I had this thought after I made this wonderfully smooth, delicately spiced verde salsa. So, so good. I also enjoy that your recipes encourage me to buy and cook foods that I never thought twice about, such as the tomatillos. I learn how to cook a new food every time I make one of your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! Thanks so much for the lovely review as always, Anna. We’re so happy you like the salsa! xo

  6. jill says

    was absolutely amazing!! made it spicy but the level of hot that you cannot stop going back for more even though your mouth is on F I R E !

  7. Lindsay Betzel says

    Holy jalapeño this was spicy! I only used 1 jalapeño but it must have been a super potent one. The salsa was good on pulled mushroom tacos but too hot to eat just with chips. Next time I’ll seed the jalapeño before roasting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Lindsay. Ours turned out quite mild, so we agree yours probably was a super potent one. Or is it possible you didn’t roast it? That should make even spicy ones quite mild!

  8. Trina says

    Made this to use in chilaquiles. Delicious. I did add some cumin and coriander. Cooked on stove to add the chips into the sauce. Used your mung bean egg, recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum – that sounds SO delicious! Love your creativity, Trina! Thank you for sharing! xo

  9. Isa says

    Can you use an air fryer to roast the veggies instead of oven? It is too hot to turn on the oven in the summer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isa, we haven’t tried that, but as long as they get golden brown, it should be fine! Let us know if you try it.