Julie Clark
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Homemade Salsa Verde Recipe with Roasted Tomatillos
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This is a roasted salsa verde recipe made with tomatillos, garlic, onion, and fresh cilantro, blended just enough to keep a little texture. It’s bright, slightly tangy, and easy to adjust from mild to spicy.
If your salsa verde has ever turned out too thin, too sour, or just flat, our method fixes that. This version is roasted, which gives it a deeper, more balanced flavor and keeps it from tasting too sharp or sour.
Love these flavors? Try our salsa verde chicken and rice!
Salsa Verde That Tastes Right Every Time
We LOVE Mexican food, and with Cinco de Mayo in the month of May, it gives us a reason to eat all things enchiladas, Mexican street corn, Mexican soup and even chocolate tres leches cake.
And one of our favorite toppings? Salsa verde!
Unlike red salsa, which uses tomatoes, salsa verde has a brighter, more tangy flavor with a slightly citrusy bite.
During roasting:
- tomatillos soften and lose their raw bite
- garlic turns mellow and slightly sweet
- onion develops a deeper flavor
If you skip roasting, the salsa can be thinner and taste more acidic.
Love homemade salsa? Try our Pico de Gallo, Pineapple Jalapeño Salsa, Blender Salsa, Avocado Salsa, Peach Salsa and Mango Salsa.
Enjoy! -Julie
Key Ingredients
This recipe keeps things simple, but each ingredient has a purpose.
- Tomatillos: the base, tangy and slightly citrusy. Remove the papery husks and wash well.
- Garlic (roasted whole): prevents bitterness
- Onion: adds sweetness and balance
- Cilantro (split use): fresh + roasted for layered flavor
- Lime juice: brightens without overpowering
- Cumin + Mexican oregano: subtle depth. If you don’t have Mexican oregano, regular oregano works fine.
- Salt and pepper: brings everything together
- Jalapeños: This version is mild, but easy to change. For more heat add 1–2 jalapeños or serranos before roasting. For less heat, leave peppers out entirely.
How to make salsa verde (roasted method)
Preheat the oven to 375°F.
Remove husks from the tomatillos and rinse well to remove the sticky coating.
Toss tomatillos, onion, garlic (whole), half the cilantro, oil, and spices on a baking sheet.
Roast for 20–25 minutes until softened and lightly blistered. Let cool slightly, then squeeze garlic from the skins.
Add everything to a food processor with lime juice and remaining cilantro. Pulse the salsa verde 2–3 times, then check. You want it pourable, but not completely smooth, so stop before it turns watery.
How to Serve Salsa Verde
Aside from a pile of warm tortilla chips, here are some of our favorite dishes to serve with salsa verde, but our favorites are taco bowls, chicken tacos and chicken quesadillas:
Roasted Salsa Verde Recipe
This is a roasted salsa verde recipe made with tomatillos, garlic, onion, and fresh cilantro, blended just enough to keep a little texture. It’s bright, slightly tangy, and easy to adjust from mild to spicy.
Servings 8
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 12 tomatillos husks removed
- ½ Spanish onion or yellow onion
- 1 head of garlic or 6 cloves
- 1 cup fresh cilantro divided
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground Mexican oregano
- salt and pepper to taste
- juice of 1 lime
Instructions
- Preheat oven to 375º Fahrenheit.
- In a large bowl, toss the tomatillos, onion, garlic, half of the cilantro, olive oil, cumin, oregano, salt and pepper in a bow.
- Spread the tomatillo mixture on a baking pan and bake for 20-25 minutes, or until tomatillos have roasted. Remove from the oven. Remove garlic from the skin.
- Add all ingredients, plus the lime juice and remaining cilantro into a food processor and pulse 2-3 times, then check. Continue to pulse in short bursts until you get the texture you'd like.
- Place into a container and store in the refrigerator until you are ready to serve it.
Notes
Notes: It is best to roast the garlic still in it’s skin to keep it from burning. Also, the cilantro may be a little crisp while cooking, and that is fine.
The calories shown are based on the recipe making 2 cups of salsa, with 1 serving being ¼ of a cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 67kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 2mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 7.1mg | Calcium: 9mg | Iron: 0.5mg
Frequently Asked Questions
What is the difference between salsa verde and regular salsa?
Salsa verde is made with tomatillos instead of tomatoes, giving it a brighter, tangier flavor and green color.
How long does salsa last?
tore in an airtight container in the refrigerator for up to 1 week.
The flavor actually improves after a few hours once everything blends together.
Is salsa verde spicy?
It depends on the peppers used. Without peppers, it’s mild. Add jalapeños or serranos to increase heat.
Can you freeze salsa?
Yes. Freeze in small portions for up to 3 months. Texture may soften slightly after thawing.
How many peppers did you use? N what kind. I don’t see them on recipe