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!
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.
How to Make Salsa Verde
This recipe begins with roasting tomatillos and jalapeños at a high heat to bring out their natural sweetness.
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!
What to Do with Salsa Verde?
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!
Roasted Salsa Verde (30 Minutes!)
- 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.
- 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.