Roasted Salsa Verde
Posted On 19 June 2025
I know there are great jarred/canned salsa verdes already out there, but here’s a way you can control the heat.
Roasted Salsa Verde
Ingredients
- 1 pound tomatillos, husked and rinsed, halved
- 2 pounds Anaheim peppers, halved, stemmed, seeded (or Pasilla)
- 3 jalapeno peppers, halved and stemmed
- ½ cup cilantro leaves and stems (I hate the stems, but up to you)
- 2 teaspoon kosher salt
- olive oil
Instructions
- Preheat a broiler to high.
- Spread the tomatillos and peppers skin side up on a baking sheet with a rim. Drizzle with olive oil
- Put in the broiler about 5-6" from the heat source and broil until the tomatillos and peppers are blackened in spots. Should take 5-6 minutes.
- Flip the tomatillos. Return to the broiler for another 5-6 minutes until the peppers are blackened all over.
- Remove from oven and let cool a bit.
- Peel the blackened skin from the peppers — DO NOT RINSE to get the skin off. If you leave some behind, so be it.
- Put the tomatillos and peppers into a food processor. Pour as much of the liquid from the baking sheet in, too. Add the cilantro and 1-2 teaspoons of kosher salt. Blend until smooth. Taste and adjust the seasoning.
Notes
If this isn’t spicy enough for you, add a seeded (or unseeded) Serrano pepper.
