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!
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.
Roasted Salsa Verde with Tomatillos
- 1 lb tomatillos
- 6 Anaheim green chiles
- 2 Serrano chiles (See Note 1)
- 1 large white onion
- 5 cloves garlic
- 1/2 tsp salt
- 1 tbsp olive oil
- Peel the outer husk/skin off the tomatillos, onion and garlic. Place on a baking sheet.
- Under the broiler or on the grill of your BBQ, roast the tomatillos, chiles and garlic until charred all over.
- Place all the peppers, tomatillos, garlic, onion, salt and oil in a food processor, blender or Vitamix, and pulse until smooth.
- Pour the mixture into a hot saucepan and simmer on low for 15 minutes. Remove from heat and allow to cool. Season to taste with salt.
- 2 jalapenos may be substituted or added
- This recipe yields 3 cups of salsa
- Thin the roasted salsa verde with chicken stock until it’s the right consistency for pouring over enchiladas before baking. Works and tastes amazing!
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.