If you are a lover of roasted salsa verde, you have got to try this spicy green salsa recipe. It is simple to make and the perfect flavor combo!
Why You Will Love Roasted Salsa Verde
This roasted tomatillo salsa verde is a family favorite here in our house, let me tell you why!
- Roasted produce. It adds so much flavor to spicy green salsa. If you have been making it without roasting, you need to try it this way. I promise you won't go back!
- Best salsa for meals. The combo of all the ingredients in this roasted salsa verde recipe creates the perfect blend of flavors. This is the best salsa to compliment almost any meal including tacos, burritos, eggs, chips, seasoning for meats, buddha bowls, and much more!
- It holds well. This salsa is good for about 3 weeks as long as it is stored well in the fridge.
- Easy to make. The roasting does take a little time, but it certainly isn't hard. Then, everything is mixed in the food processor or blender, and that's it!
If you a fan of salsas and spicy sauces, then you have to try this Mango Salsa and Jalapeno Ranch Dressing.
Ingredients
Making roasted salsa verde relies on a handful of fresh produce ingredients that you can find in most grocery stores and markets.
- Tomatillos: While they look like tiny green tomatoes, they are actually quite different. Often they are sold with a thin paper-like skin on the outside which is removed before preparing.
Choose tomatillos with the husks to be intact, largely covering the tomatillo. If the bottom shows, that is okay, but mostly covered. You want them firm, but not rock hard. Avoid any that are squishy.
- Onions: Use any type of onions you want but make they are firm, not soft, and aren't sprouting.
- Serranos: The smaller the pepper, the hotter it is, so choose accordingly. Also, green peppers are less spicy than yellow and red.
- Cilantro: Choose a fresh bunch that isn't wilted and has a nice, green color.
- Lime Juice: Use fresh limes for the best flavor. A good lime should give slightly at the touch and feel heavy for its size. Don't stress about differences in color too much. This is just where the sun might have hit it when it was growing.
- Salt, pepper, fresh garlic, and cumin: Bring all the flavors together for a winning combination.
What are the best peppers for salsa?
I used serrano peppers for this recipe. They are my favorite type and give a fair amount of heat, but there are other options.
Look on the Scoville heat index to see how different peppers stack up. Some other peppers that are delicious in this salsa would be Anaheim, poblano, jalapeno, or habanero peppers.
All types of peppers work well to roast in the oven just like the serranos. Depending on the size of the peppers, they might take a little longer or less than the serranos.
How To Make Spicy Green Salsa
Let's look at what goes into making this easy homemade salsa! Be sure to check the recipe card for the full detailed instructions.
- Prep the veggies. First, peel the tomatillos and rinse. Peel the garlic and cut your onions and peppers. I like to remove most of the seeds from the peppers, but that is optional.
- Place all the ingredients on a baking sheet.
- Place them in the oven and cook under a broiler until the veggies are all charred.
- Remove the tray from the oven and place the veggies in a food processor or blender.
- Blend it all up until it is smooth. Add in your cilantro, lime juice, salt, pepper, and cumin. Pulse again until everything is well blended and mixed.
- Give it a taste and add more lime and seasoning as needed. This is a personal preference, so adjust for you.
That is it!! Sit back and enjoy this yummy salsa!
How to Serve Roasted Salsa Verde
One of our favorite ways is to serve it up as a dip for crispy tortilla chips!
- Add it to tacos! It goes great with fish tacos, chicken tacos, or any flavor you make!
- Use it as a topping for a burrito bowl! It goes great with this shrimp buddha bowl.
- Serve it up as a topping for your favorite gameday snacks like these nachos and chicken tostadas!
- It goes great with a homemade chicken fajita crunchwrap!
- For parties, serve it up alongside snacks and this Strawberry Mango Aqua Fresca for a tasty beverage!
Can you see already, the possibilities are endless?
Expert Tips
- Make sure that you choose ripe tomatillos. A ripe tomatillo will have intact husks. The tomatillos should also be firm, not squishy.
- This salsa is great fresh, but it can also be frozen! That is right. Simply store in an airtight container, then thaw overnight before serving.
- While I blended mine in a food processor, you can also use an immersion blender, or even rough chop everything on the cutting board. Use whatever method is best for you.
- Adjust the spiciness to your own tastes! Remove all the seeds for a less spicy salsa or leave them in if you want it hotter!
FAQ
You can. Adjusting the number of peppers will adjust the heat. I used 4 serranos, but if you don't like things too spicy, I would only use 1.
If you are asking my personal opinion, I say yes. Roasting is a great way to change the flavor of your vegetables giving them a more mellow flavor while also caramelizing the natural sugars in them. This is the perfect taste you want for this salsa!
Yes, it typically is on the spicy side! However, if you make your own roasted tomatillo salsa verde at home, you can adjust it to your own spice levels! Use a milder chile or simply leave them out!
More Mexican Recipes You'll Love
All these dishes will taste great with a side of green Mexican hot sauce served with them!
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For more inspiration
Spicy Green Salsa Recipe
Ingredients
- 10-12 tomatillos
- ½ onion yellow or sweet. rough chop
- 1-4 serranos cut in half and seeds removed. The number of peppers used depends on the amount of heat you like.
- 5 cloves garlic peel
- 1 cup cilantro
- 2-4 tablespoons lime juice
- salt and pepper to taste
- 1 teaspoon cumin
Instructions
- Peel your tomatillos, prep your veggies.
- Place the tomatillos, peppers, onions, and garlic on a baking sheet.
- Broil in the oven, turning the veggies occasionally to make sure they are all charred.
- Remove from the oven.
- Place all into a food processor or blender.
- Blend until smooth.
- Add in the cilantro, 2 tablespoons of lime juice to the blender. Then add in the cumin, and 1 teaspoon of salt, and ½ teaspoon black pepper.
- Blend well. Then, taste and adjust as needed. I like quite a bit of lime and also salty. You might like yours differently.
- Once you have it the way you like it, you are done!
- This will store well in the fridge in an airtight container for up to 3 weeks.
- Now, sit back and enjoy. You deserve it.
Notes
- Make sure that you choose ripe tomatillos. A ripe tomatillo will have intact husks. The tomatillos should also be firm, not squishy.
- This salsa is great fresh, but it can also be frozen! That is right. Simply store in an airtight container, then thaw overnight before serving.
- While I blended mine in a food processor, you can also use an immersion blender, or even rough chop everything on the cutting board. Use whatever method is best for you.
- Adjust the spiciness to your own tastes! Remove all the seeds for a less spicy salsa or leave them in if you want it hotter!