If you are a lover of salsa verde, you have got to try this Spicy Roasted Salsa Verde Recipe. It is simple to make and the perfect flavor combo!
What Makes This Salsa Verde Recipe So Good?
This tomatillo salsa is a family favorite here in our house, let me tell you why!
One thing I love is how the roasted produce adds so much flavor to this salsa. If you have been making it without roasting, you need to try it this way. I promise you won't go back!
The combo of all the ingredients creates the perfect blend of flavors. This is the best salsa to compliment almost any meal.
You can use this salsa on so many dishes. I will discuss this below, but here are a few- tacos, burritos, eggs, chips, seasoning for meats, buddha bowls, etc.
Another great thing about this salsa is it holds well. This salsa is good for about 3 weeks as long as it is stored well in the fridge.
It is 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!
- Lime Juice
- Salt, pepper, and cumin
How To Make The Spicy Roasted Salsa Verde Recipe
- Peel the tomatillos and rinse.
- Cut your onions and peppers. I like to remove most of the seeds from the peppers, but that is optional.
- Peel your garlic.
- Place all ingredients on a baking sheet.
- Move to a oven and cook under a broiler until the veggies are all charred.
- Remove from the oven.
- Place all in a food processor or blender
- Blend until it is smooth.
- Now, add in your cilantro, lime juice, salt, pepper, and cumin.
- Pulse again. 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!
What Peppers To Use
I used serrano peppers for this recipe. They give our favorite type and 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.
How Do You Roast The Peppers?
To roast, start by adding all ingredients to the pan. Roast under a broiler until they are lightly charred and softened. You can also do this in a pan over a cooktop if that is easier.
Another option is roasting over an open flame. I prefer the oven for this recipe, however, it gives the best results and flavor.
Why Roast the Veggies?
Roasting is a great way to change the flavor of your vegetables. Roasting them gives the veggies a more mellow flavor, and caramelizes the natural sugars in them. This is the perfect taste you want for this salsa!
Notes About The Roasted Salsa Verde
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.
Choosing The Best Produce
If you are at a loss when it comes to choosing the best produce, let me share a few tricks for the ingredients in this recipe.
Tomatillos- There are a few things to check before buying the tomatillos. First, you want the husks to be intact, largely covering the tomatillo. If the bottom shows, that is okay, but mostly covered.
You want the tomatillo to be firm, but not rock hard. You also want to make sure the tomatillos aren't squishy. These are the 2 things I am mindful of and have always found good tomatillos.
Serranos- You want them to be firm and not wrinkled. As a note, the smaller the pepper, the hotter it is, so choose accordingly. Also, the green peppers are less spicy than yellow and red.
Onions- You want onions that are firm, not soft. Also, be mindful of small soft spots as well. They also shouldn't be sprouting.
Garlic- You will want to make sure the garlic isn't dried out, but also not moldy or soft. I give it a squeeze to make sure on these things.
Cilantro- Make sure it isn't wilted. You are also looking for a nice, green color.
Lime- a good lime should give slightly at the touch. You don't want it to be rock hard. It should 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.
FAQ Spicy Roasted Salsa Verde
It is. I love to roast all the peppers in the oven just as the serranos. Depending on the size of the peppers, they might take a little longer or less than the serranos.
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.
There are a few things to check before buying the tomatillos. First, you want the husks to be intact, largely covering the tomatillo. If the bottom shows, that is okay, but mostly covered. You want the tomatillo to be firm, but not rock hard. You also want to make sure the tomatillos aren't squishy. These are the 2 things I am mindful of and have always found good tomatillos.
If you are asking my personal opinion, I say yes. The roasting will change the flavors and texture. This really is necessary for this recipe.
Other Mexican-Style Dishes
- Grilled Chicken Tacos
- Mango Salsa
- Strawberry Mango Aqua Fresca
- Spicy Shrimp Buddha Bowl
- Jalapeno Ranch Dressing
- Simple Campfire Nachos
- Chicken Tostadas
Spicy Roasted Salsa Verde Recipe
- 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
- 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.