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Cooking Salsa Verde in skillet

Roasted Salsa Verde Recipe

This amazing roasted Salsa Verde is my favorite Mexican condiment. Made with just a handful of fresh ingredients like tomatillos, chiles and cilantro this salsa is perfect for dipping tortilla chips, huevos rancheros verde or salsa verde chicken!

Course Condiment
Cuisine Mexican
Keyword Salsa Verde
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 cups
Author Regina

Ingredients

  • 1 pound tomatillos about 6 large ones
  • 1-2 jalapeño or serrano chiles stem removed (deseeded for mild salsa; for medium heat I used 1 jalapeño including seeds)
  • 2 garlic cloves
  • 1/4 medium white onion
  • 1/3 cup water
  • 1 bunch cilantro about 1 cup
  • 1/2 teaspoon sea salt or to taste
  • 1 tablespoon flavorless oil like avocado, grapeseed or refined coconut oil

Instructions

  1. Wash the tomatillos with cool water and pat dry. Remove stem from chiles, and deseed for mild salsa. Peel the garlic cloves.
  2. Heat a cast iron skillet on high until very hot. Add the tomatillos to the skillet and roast them until blistered with black charred spots. Use tongs to carefully turn them occasionally.
  3. Turn heat to medium and add chiles, garlic cloves and onion. Roast until they also are blistered with charred spots and have softened; about 5 minutes.
  4. Take skillet off heat and add water to loosen any charred pieces stuck to the bottom.
  5. Let everything cool a little, then add contents of skillet (tomatillos, chiles, garlic, and onion, including water), cilantro and sea salt to a blender. Blend for about 30 seconds until fairly smooth.
  6. Heat oil in the skillet, then pour in the blended salsa mix. Bring to a boil, then simmer until salsa thickens; about 5 minutes.
  7. Use right away, or cool and store refrigerated in an airtight container.