Roasted Salsa Verde
This Roasted Salsa Verde is a flavor-packed, vibrant salsa that’s perfect for topping tacos, adding to burritos, or simply scooping up with tortilla chips. Roasting the ingredients adds a smoky, rich depth that takes this salsa to a whole new level.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb tomatillos (husked and cleaned)
- 1 medium white onion (chopped)
- 1 medium jalapeño pepper (stem removed)
- 2 serrano peppers (stems removed)
- 3 cloves garlic (crushed)
- 1 bunch cilantro (about 3 oz or 20 sprigs)
- 1/3 C fire roasted tomatoes
- 1 Tbsp dehydrated minced onion (optional)
- 2 Tsp granulated garlic
- 1 1/2 Tsp lime juice
- 1 Tsp kosher salt (to taste)
- 1/2 Tsp ground cumin
- 1/2 Tsp chili powder
- 2 Tsp avocado oil (for frying)
Instructions
- 1
Preheat your oven to 500°F.
- 2
Preheat your oven to 500°F. Spread the tomatillos, chopped onion, jalapeño, and serrano peppers in a large oven-safe skillet or baking dish. It’s okay if they overlap a bit, but try to keep an even layer. Roast for about 20 minutes, until the tomatillos start to burst, the peppers begin to char, and you can smell the roasted goodness.
- 3
Carefully transfer the roasted veggies to a blender. Leave your blender vented so it doesn't explode (or wait for the veggies to cool). Add the cilantro, fire-roasted tomatoes, dehydrated onion, granulated garlic, lime juice, kosher salt, ground cumin, and chili powder. Pulse on high for about a minute to get everything going, then blend until smooth. Taste and adjust salt if needed.
- 4
Place a saucepan over medium heat and add the avocado oil. After about a minute, pour in the blended salsa. Bring it to a gentle simmer, then reduce the heat to low. Let the salsa cook uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly and reduces a bit.
- 5
Remove the pan from heat and let the salsa cool. Transfer to an airtight container and enjoy as you like—tacos, nachos, or just with chips! For the best flavor, use within a week.