Roasted Salsa Verde Recipe

4.43 from 7 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Condiment, Side, Snack

Cuisine: Latin American, Mexican, Tex Mex

Servings:

Calories: 67kcal

Author: Julie Clark

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

US Customary - Metric

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 1/4 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