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.
I used to be a red salsa only girl, but WOW, do I love this salsa verde recipe. Kevin’s right.. roasting the vegetables makes SO much difference!
Thanks for taking the time to come back and give the feedback Kay! 🙂
I live in Israel, and even though we have the weather here, tomatillos are just not a thing. What can I do? I’m trying to grow them, but all I have right now are tiny sprouts. I moved here from SoCal, and I miss my Mexican food!
Oh man, I feel your pain. For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice. Hopefully that helps, until the bigger crop comes in Yocheved!
Kevin, any reason you can’t freeze the salsa verde for future use? Cooking for two and planning to make a half batch of chicken enchiladas and figuring I’ll only use about half the batch of salsa.
No reason not to Kevin.
Do you remove the outer skin from the peppers after roasting them?
Nope, you’re looking for that charred skin in the mix. Feel free to if you like though. Thanks for stopping by Eryn!
I am so in love with tomatillos. This salsa looks incredible Kevin. The roasted veggies really bring out that awesome salsa flavor!
YES! Thanks Danielle, its the best and so versatile.
Simple is always the best !
Agreed, especially if the flavors deliver! 🙂
Love the simplicity of this recipe – just let all of those knock-out ingredients speak for themselves. Absolutely must try this!
YES and the roasted flavors come through no problem. So good! Thanks friend. 🙂
I can just imagine the roasted flavors coming through! Loving this!
Much appreciated Gaila. It’s fantastic with chicken, too. 🙂
I like your straightforward ingredient list. Sounds delicious.
Thanks Jeff! Sometimes the simplicity of the basics is all you need. 😉
How much does this recipe make? I’m going to make your stuffed green chili meatballs and want to be sure I make enough of this salsa for that recipe. Thanks!
Hi Deirdre, so glad you’re making this and the meatballs. This recipe will make you about 3 cups of the salsa, depending on the size of the tomatillos (8-10 should be fine). Let me know what you think!
Thanks. I’m making it tomorrow night — as long as I can find tomatillos, usually not a problem but you never know.