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Roasted Tomatillo Salsa Verde (2 versions)

Roasted Tomatillo Salsa Verde (2 versions)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Author: Emily Clifton


  • 1 medium white onion peeled and quartered
  • 5 cloves of garlic peeled, kept whole
  • One or two jalapeƱo or serrano chiles
  • 1 1/2 pounds tomatillos husked and rinsed
  • 1 tablespoon vegetable oil
  • A bunch cilantro leaves and tender stems only
  • Kosher salt and freshly ground black pepper
  • For the creamy variation add:
  • 1/2 - 3/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 ripe Haas avocado flesh separated from peel and pit


  • Preheat oven to 500F.
  • Toss onion, (quartered lengthwise, with root intact), garlic cloves, chiles, tomatillos, with 1 tablespoon vegetable oil in a large bowl. Pour vegetables onto a foil lined baking sheet and spread into a single layer. TIP: Keep smaller vegetables (like the garlic cloves) towards the center of the tray where they are less likely to burn. Roast vegetables, turning once, until tender and charred, 15-20 minutes. Remove from oven and let cool slightly.
  • Once vegetables are cool enough to handle, transfer all the roasted vegetables (along with any juice collected on the baking sheet) and the cilantro into a food processor. If you like chunky salsa, pulse 4 or 5 times. For a smoother sauce, process longer (30-45 seconds); season with kosher salt, freshly ground black pepper, to taste.
  • DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
  • CREAMY VARIATION: Add 1/2 cup sour cream, 2 tablespoons lime juice, and the flesh of 1 ripe Haas avocado to the processor. Process until smooth and creamy.
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