Roasted Salsa Verde (Green Chile Salsa)
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My roasted salsa verde is better than any bottled or restaurant style salsa. Use this recipe to make a delicious batch of green chile salsa with roasted tomatillos. It’s great as a dip, condiment, enchilada sauce, or marinade!
Roasted Salsa Verde
Tomatillos, called “tomate verde” in Mexico, which means “green tomato”, are a staple in Mexican cuisine. Roasting brings out their flavor. Add a bit of onion, garlic and green chilis and you’ve got a fantastic green chile salsa.
This recipe isn’t just for use as a salsa, though; there are plenty of other uses for it!
- Sauce for Green Chile Chicken Enchiladas
- Marinade for grilled chicken tostadas or flap steak
- Condiment to drizzle over cilantro lime Mexican skirt steak or cumin chile lamb kabobs
- Dip for polenta cakes or tortilla chips
What’s a tomatillo?
Tomatillos (also known as Mexican tomatoes) are a pale green fruit grown throughout Mexico, other Latin countries and in parts of the southwestern United States. The fruit has an papery husk covering. When the husk is removed, a round green sticky fruit is revealed.
Tomatillos look similar to a green tomato, but their flavor is much different. It’s bright and acidic, with a slight peppery flavor.
How to make green chile salsa verde
- Roast the vegetables. Start by roasting the tomatillos, onion, garlic, and green chiles on a sheet pan.
The charred outer skin adds another layer of flavor and truly does make this salsa better than anything you can buy from the store.
- Puree the roasted veggies. After roasting, transfer the vegetables to a blender or food processor. Then simply puree them into a smooth sauce.
For Green Enchilada Sauce
To use the green salsa as an enchilada sauce requires one quick extra step. Just thin out the tomatillo salsa verde with chicken stock until it’s the right consistency for pouring. Then, simply over the enchiladas before baking; it’s easy and they taste amazing!
Serving Suggestions
I like to chill it for a bit before serving it at parties as a dip for tortilla chips. Super easy and made in no time without all the salt that store bought versions contain.
Serve it alongside Mexican pickled carrots with pitchers of horchata, and get that party started!
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Roasted Salsa Verde (Green Chile Salsa)
Ingredients
- 1 lb tomatillos
- 6 Anaheim green chiles
- 2 Serrano chiles (or jalapeños for less heat)
- 1 medium white onion
- 5 cloves garlic
- 3 tbsp white vinegar (or lime juice)
- 1/2 tsp kosher salt
Instructions
- Peel the outer husk/skin off the tomatillos, onion and garlic. Slice onion in half. Place on a baking sheet along with the chiles (remove seeds from chiles if you want less heat).
- Place under the broiler or on the grill of your BBQ and roast the tomatillos, onion, chiles and garlic until charred all over.
- Let chiles cool and scrape burnt, charred skin off (optional). Place the tomatillos, peppers, onion, garlic, vinegar (or lime juice) and salt in a food processor, blender or Vitamix, and pulse until smooth. Season to taste with salt.
Notes
- Thin the roasted salsa verde with chicken stock until it’s the right consistency for pouring over enchiladas before baking. Works and tastes amazing!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can’t wait to make this adding to your chicken quesadilla recipe. I know I’ll look for the enchilada recipe too.
Fantastic, enjoy Shery. 🙂
Grilled the peppers and had the best char flavor. Everyone absolutely loved it!
Perfect with so many things. Thanks Jazmin!
Delish!!!
I could not find Anaheim peppers where I live so I substituted Poblanos.
I did use the 2 Serrano Peppers and also added 1 Jalapeno.
I made Tamales over the weekend and used this Salsa Verde recipe. Everyone at work loved them!!!! Six requests recipe.
Thank you so much, definitely a keeper!!!!
Excellent! So happy everyone enjoyed this one Laurie. 🙂
Even the best salsa makers in my family requested this recipe. Super yummy.
Thanks for letting me know and for the kind words. Much appreciated Kristin!
Can you freeze this salsa?
Yes you can Pat.
How long could it be kept in the fridge?
If you’re not going to use within 3-5 days, I’d freeze.
I planted tomatillos this year for the first time. I knew I wanted to try this recipe to see if I’ll be planting more tomatillos next year. I made the Green Chicken Enchiladas that included this Salsa Verde…. AWESOME!!! I will be planting more tomatillos next year.
Thanks for sharing Kevin.. I love your recipes!
So happy you’re enjoying the recipes Chris. I’m trying my hand at tomatillos next year myself. This years chilies and cucumbers have been crazy.