Roasted Spicy Tomatillo Salsa Verde Recipe

This is by far my favorite salsa, and that’s coming from someone who LOVES salsa. This Roasted Spicy Tomatillo Salsa Verde Recipe is smoky, spicy, sweet, bright, and complex, and good on chips, pork, chicken, and in chicken chili. The fact that it only has five ingredients and can be made in roughly 20 minutes.


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Roasted Spicy Tomatillo Salsa Verde Recipe
This Roasted Spicy Tomatillo Salsa Verde Recipe has just a handful of ingredients and roasts quickly in the oven.
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Instructions
  1. Adjust oven rack to 4 inches below broiler and preheat broiler to high.
  2. Remove the husks on the Tomatillos then wash them to remove the sticky, waxy coating. Peel and split the onion into quarters and clean your chili peppers (wear gloves for your own protection as I learned this the hard way).
  3. Place tomatillos, onion, and chilies on a foil-lined rimmed baking sheet or a non stick roasting pan. Drizzle with the olive oil and sprinkle with a pinch (or more) or so of sea salt.
  4. Broil on high until darkly charred and blackened on top and tomatillos are completely tender, 6 to 12 minutes. If you are going to do a double batch you may need to turn them half way through but be careful when opening the oven as it can get pretty hot and steamy in there and you do not want to risk a steam burn when opening the door.
  5. Transfer vegetables and their juice to a blender or food processor and add half of the cilantro. Once again blend until a rough puree is obtained.
  6. Finely chop remaining cilantro and stir into salsa. Season to taste with sea salt. Let cool, then serve.
Recipe Notes

Storage Tips:

  • Refrigerator: The Roasted Spicy Tomatillo Salsa Verde Recipe can be stored in the refrigerator for up to 5 days.
  • Canning: Prepare larger batches see my blog on How To Can Tomatillo Salsa Verde.
  • Freezer: Allow to cool completely then you can transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2" head space for expansion when frozen.
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