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Roasted Salsa Verde

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 30


  • 1lb of tomatillo (about 12 small)
  • 2 small poblano peppers or 1 large
  • 2 serrano chiles, seeded and chopped
  • ¾ cup chopped white onion
  • 1 cup packed and chopped fresh cilantro
  • 2 minced garlic cloves
  • Juice of 12 limes (About 3 Tbls)
  • ½ tsp coarse sea salt
  • ½ tsp black pepper


  1. Preheat the grill or oven to 450. Husk the tomatillos and set about half of them aside.
  2. Take the other half of the tomatillos, the poblano, and serrano and coat with oil, salt and pepper.
  3. Place on the grill (or oven) and roast about 2 minutes per a side. I find that the oven always takes longer than the grill so use your discretion.
  4. They should all be slightly charred and softened when you take them off the grill.
  5. Chop the reserved tomatillos, onion, cilantro, garlic and the roasted ingredients you pulled off the grill. Be sure to deseed all the peppers.
  6. Place it in a bowl and add the lime juice, salt and pepper.
  7. Mix thoroughly and put half the mixture in a blender or food processor and pulse until desired texture.
  8. Put back in the bowl and mix thoroughly. Eat right away or place in the refrigerator. Will taste better the longer it sits.


  • If you don’t like heat you can substitute 1 jalapeno and be sure to deseed it after roasting.


  • Serving Size: 4