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Overhead image of green salsa in a white speckled bowl set on a gray table with a dark napkin off to the side

Roasted Salsa Verde

  • Author: Lauren Grant of Zestful Kitchen
  • 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

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