Roasted Tomatillo Salsa Verde makes a great snack, appetizer and topping! It’s spicy and refreshing, and perfect spooned over nachos or served with chiles rellenos!
What is tomatillo salsa verde made of?
The ingredient list is short and sweet! Aside from the tomatillos, most of the ingredients are pantry staples! Here is what you will need to make this salsa verde:
- white onion
- serrano chile
How do you make salsa verde with tomatillos?
Making homemade tomatillo salsa verde is easy and quick! Here are the simple steps:
- broil tomatillos, onion, and serrano until charred.
- process charred veggies, cilantro, garlic, honey and salt in a food processor or blender.
How long does salsa verde last in the refrigerator?
Stored in an airtight container, tomatillo salsa verde will keep for up to 7 days.
How to freeze salsa verde
Transfer salsa verde to an airtight container, or resealable freezer bag, and transfer to freezer. Salsa verde will last up to 3 months stored in the freezer.
How to can salsa verde
Canning is easier and simpler to do than you might think! You will need just a few things to can salsa:
- Glass preserving jars with lids and bands
- A large stock pot
- Canning tongs
- Canning basket
Here is a great how-to-guide on canning homemade salsa! Once canned, salsa can last up to 12 months when stored in a cool, dark and dry place.
How to use tomatillo salsa verde
- with poblano chiles rellenos
- served with grilled or chicken (try serving it with these skewers!)
- spooned over grilled steak
- served over roasted pork tenderloin
- spooned over tacos
- spooned over cauliflower steaks
- in burritos
- with enchiladas
- on tostadas
- spooned over nachos
- as a dip for quesadillas
- on the side of tamales
- with pozole
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Tomatillo Salsa Verde!
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Roasted Salsa Verde
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Side dish/Sauce
- Method: Oven
- Cuisine: Mexican
Easy to make and ready in minutes, this tomatillo salsa verde is a delicious and versatile salsa!
- 1 pound tomatillos, husks removed and rinsed
- 1 small white onion, quartered
- 1 serrano chile, stemmed
- ½ cup fresh cilantro
- 1 teaspoon minced fresh garlic
- 1 teaspoon honey or maple syrup
- 1 teaspoon kosher salt, plus more to taste
Heat broiler to high with rack set 6 inches from element.
Line baking sheet with foil. Arrange tomatillos, onion, and serrano on prepared baking sheet and roast under broiler until charred on all sides, 15–17 minutes, turning every few minutes.
Transfer tomatillos, onion, serrano, and any accumulated juices to a food processor. Add cilantro, garlic, honey, and salt and purée until smooth; season with salt taste.
If you’re hesitant about the spice level in this salsa, seed the serrano chile before puréeing or swap in a jalapeño for the serrano.
Make it vegan: Use maple syrup or white sugar in place of the honey.
Keywords: tomatillo salsa verde, salsa verde, homemade salsa verde
Just made this and it’s delish! I seeded the serrano pepper but wish I hadn’t bc it wasn’t spicy enough for us; now we know. Will definitely make again, thanks for the recipe!!
Hy Kyr! I’m so glad to hear you enjoyed the salsa! Thanks for sharing about the seeds, that will be helpful for other readers!
Hi, we love this salsa recipe!
I read your salsa canning recipe and I saw that it requires vinegar to preserve. Since this recipe doesn’t contain vinegar would I need to add it in order to make this recipe safe for canning?
Great question! I would add 3 tablespoons bottled lime (or lemon) juice to the recipe. Bottled lime juice is more acidic than fresh squeezed lime juice—by using bottled you can ensure enough acidity is added for safety. You can also use white vinegar.
I hope that helps! Let me know if you have any questions/how it goes.
Delicious! Besides using it for everything on your list, we love it on eggs and hash browns or home fries, and carne asada fries!
Oooh I love the idea of serving this with eggs and hash browns, YUM!
Hello! Is it necessary to cook the salsa before canning?
For food safety reasons, I would recommend cooking it briefly!
This is delicious! Grew my Tomatillos, so they were much smaller than the store. I used Jalapeños from my garden instead of Serranos.