Go Back
Roasted Salsa Verde in food processor ready to be pulsed to perfection.
5 from 4 votes
Print

Roasted Salsa Verde

Roasted Salsa Verde is a fresh, bright, and delicious alternative to the salty jarred varieties you find in the grocery store. Plus it's super simple to make and you can adjust it to suit your palate!

Category Appetizer
Cuisine Mexican
Keyword #dip, Roasted Salsa Verde, Salsa Verde
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 quarts
Author Mean Green Chef

Ingredients

  • 1 pound green tomatillos, husked + washed + halved
  • 4 cloves garlic, smashed + skins removed
  • 1 large jalapeno pepper, washed + sliced
  • 1 large poblano pepper, washed + sliced
  • 1 1/2 teaspoons cumin seeds, sub 1 teaspoon powdered
  • 1 small white onion, peeled + roughly chopped
  • Kosher sea salt, to suit
  • Freshly cracked black pepper, to suit
  • extra virgin olive oil, for pouring
  • 1/4 cup cilantro, washed + torn
  • 1 lime, zest + juice

Instructions

  1. Preheat the oven to 400°F/200°C

    Preheat oven to 400°/204°C
  2. Toss the tomatillos, garlic, jalapeno, poblano, cumin seed, and onion into a roasting dish. Sprinkle with sea salt, freshly cracked black pepper and a healthy pour of EVOO. Stir with a wooden spoon to coat the ingredients thoroughly.

    Ingredients for Roasted Salsa Verde chopped up and ready to be cooked.
  3. Roast until all of the vegetables are soft approximately 15-20 minutes.

    Roasted Salsa Verde ready to be put into the food processor and blitzed till smooth.
  4. Allow to cool for a few minutes and then add the roasted ingredients, cilantro, lime zest and juice to the food processor.

    Roasted Salsa Verde in food processor ready to be pulsed to perfection.
  5. Blitz on high for 20 seconds or pulse until desired consistency.

    Roasted Salsa Verde blitzed in the food processor.
  6. Transfer the Roasted Salsa Verde to a bowl and serve warm, at room temperature, or slightly chilled.

    Tortilla chip being dipped in warm Roasted Salsa Verde.

Recipe Notes

  • Store in a tightly sealed container in the fridge for up to 1 week.