Recipes // Spreads // Roasted Salsa Verde

Roasted Salsa Verde


Makes 3 cups

This is similar to the classic green sauce served in Mexican restaurants.


  • 1 ½ pounds tomatillos, husks removed and thoroughly washed and dried
  • ½ medium white onion, quartered lengthwise and halved crosswise
  • 2 jalapeños, stems removed
  • 6 garlic cloves, peeled
  • ½ cup coarsely chopped fresh cilantro
  • 1  teaspoons coarse salt
  • ½ teaspoon sugar
  • Juice of 1 lime
  • 1/3 cup chicken broth


  1. Heat a large cast-iron skillet over high heat. When the pan begins to smoke, add the tomatillos, onions, jalapeños, and garlic. Blister the vegetables, turning frequently, until blackened in places but still firm, about 5 minutes.
  2. Transfer the vegetables to a food processor, add the cilantro, salt, and sugar, and pulse until the vegetables are very finely chopped. Transfer to a small saucepan and bring to a simmer over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove from the heat, stir in the lime juice and broth, and let cool to room temperature.
  3. The salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.
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