Roasted Salsa Verde (Green Chile Salsa)

5 from 9 votes

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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!

dipping corn tortilla chips into bowl of Mexican tomatillo salsa

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!

bowl of Mexican green dip

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.

Mexican husk tomatoes and Anaheim chili peppers on gray counter

How to make green chile salsa verde

  1. 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.

  1. 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!

charred tomatillos, white onion and green chiles for tomatillo green chili salsa

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!

dipping corn tortilla chip into bowl of green chile salsa
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dipping corn tortilla chips into bowl of Mexican tomatillo salsa

Roasted Salsa Verde (Green Chile Salsa)

5 from 9 votes
My roasted salsa verde is better than bottled or restaurant style salsas. Use this recipe to make green chile salsa with roasted tomatillos!
Servings: 6
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes


  • 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


  • 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.


  1. Thin the roasted salsa verde with chicken stock until it’s the right consistency for pouring over enchiladas before baking. Works and tastes amazing!


Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 346mg | Potassium: 278mg | Fiber: 4g | Sugar: 6g | Vitamin A: 117IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg

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.

Course: Appetizers, Condiment
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    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!!!!

  2. 5 stars
    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!

    1. 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.