clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Roasted Tomatillo Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: 16 ounces 1x


20 minute fresh, homemade salsa verde. Super easy, simple, and just 6 ingredients for authentic Mexican flavor!


Units Scale
  • 1 lb tomatillos, husks removed, rinsed and patted dry with paper towel
  • 2 jalapeño peppers, halved, seeds removed as desired for heat (I left about half in)
  • 1/2 medium white onion, cut in half
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro (leaves and stems)
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 to 1 teaspoon coarse salt (I used very little as I tend to eat salsa with salty tortilla chips)


  1. Preheat oven to 425°F. Prepare a baking sheet with foil.
  2. Place tomatillos, jalapeños, onion halves, and garlic cloves on the prepared baking sheet. Bake for 15-20 minutes until tomatillos start to brown.
  3. In a blender or food processor, blend roasted ingredients with cilantro and lime juice until smooth. Add salt as desired. Serve immediately or chill in the fridge in a sealed container up to one week.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes