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20-Minute Roasted Tomatillo Salsa Verde Recipe

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4 from 222 reviews

This quick and flavorful 20-minute roasted tomatillo salsa verde recipe combines charred tomatillos, poblano peppers, and fresh herbs to create a vibrant green salsa with a smoky depth. Perfect as a dip, sauce, or topping, this versatile salsa can be made in minutes and stored for up to a week in the fridge or frozen for later use.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 1/2 lb (680g) Tomatillos, husks removed and quartered
  • 1/2 lb (200g) Poblano Peppers, cut in half, seeds and stem removed (about two medium poblanos)
  • 12 oz (375g) White Onion, skin removed, cut into 8 wedges (about one large onion)
  • 1 Jalapeño, sliced in half, seeds and ribs removed (optional)
  • 3 Cloves of Garlic, large and unpeeled

Seasonings & Liquids

  • 3/4 tsp Fine Sea Salt
  • 1 1/2 Tbs Fresh Lime Juice
  • Fistful Fresh Cilantro
  • 1/4 to 1/2 C (60g-120g) Water, start with 1/4 cup and add more to desired consistency

Instructions

  1. Preheat the Oven: Set the oven rack to the second setting from the top and preheat the oven to broil. This setting ensures the vegetables roast quickly while developing a nice char.
  2. Roast the Vegetables: Arrange the tomatillos, poblano peppers (flesh side down), onion wedges, jalapeño if using, and unpeeled garlic cloves evenly on an unlined sheet pan. Roast for 10-12 minutes, tossing and turning the vegetables once halfway through to ensure even charring. The vegetables should be blotchy with char marks and softened when done.
  3. Prepare the Salsa Verde: Allow the roasted vegetables to cool until they are safe to handle. Remove the garlic cloves from their husks. Transfer the roasted veggies, peeled garlic, fine sea salt, fresh lime juice, cilantro, and starting amount of water into a food processor or blender. Pulse or blend to a coarse puree texture. Taste and adjust salt or thin the salsa with additional water as needed until you reach your preferred consistency.
  4. Store or Serve: Scoop the salsa verde into a serving bowl or storage containers. The salsa will thicken slightly as it chills. Store in an airtight container in the refrigerator for up to one week, or freeze for up to one month.

Notes

  • The jalapeño is optional and can be omitted or adjusted based on your preferred spice level.
  • If you want a smoother salsa, blend longer until desired consistency is reached.
  • The salsa thickens when chilled, so consider thinning it slightly before serving if needed.
  • Storing in the freezer preserves freshness for longer, but texture may slightly change upon thawing.
  • Using fresh lime juice is key to bright acidity and flavor balance.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Sauce / Condiment
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/20-minute-roasted-tomatillo-salsa-verde-recipe/