Roasted Tomatillo Salsa, or "Salsa Verde" Recipe
Get this classic Mexican roasted tomatillo salsa recipe, aka Salsa Verde, that is quick and easy to make.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: coleslaw recipe, salsa, tomatillos
Servings: 8
Calories: 39kcal
- 2 pounds tomatillos about 12 average sized tomatillos - See how to roast tomatillos
- 4 medium jalapeno peppers
- 2 large garlic cloves
- Juice from 2 small limes
- 2-3 tablespoons chopped cilantro
- Salt to taste
Heat oven to 400 degrees.
Slice tomatillos and jalapenos in half lengthwise and place onto a lightly oiled baking sheet. Add garlic cloves.
Bake about 20 minutes, or until the tomatillo and pepper skins char nicely. Remove.
At this point, you can peel the jalapeno peppers if you’d like. I usually keep the skins. Add jalapenos and tomatillos to a food processor.
Squeeze garlic from their skins and add to food processor.
Add lime juice, cilantro, and salt. Process until fairly smooth.
Taste, adjust for salt and lime juice.
Cover and store a few hours for the flavors to develop, but you can serve it right away. This makes about a quart or so.
Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 21.8mg | Calcium: 9mg | Iron: 0.7mg