Easy Roasted Salsa Verde
This easy roasted salsa verde is a mix of roasted tomatillos, roasted poblano pepper, roasted jalapeño pepper, fresh garlic, cilantro, and shallot.
Chips and salsa is one of my favorite snacks. There are seriously never enough salsa recipes out there to try. Last weekend I made one of my favorite variations – Easy Roasted Salsa Verde.
This recipe is great, because not only is it awesome served with chips for a snack, but it serves as a great homemade green enchilada sauce for your favorite chicken enchilada recipe, like mine – these Chicken, Black Bean, and Spinach Enchiladas – or smothered on top of a baked burrito.
You can dump a batch of this in the slow cooker when you make a batch of Crock Pot Mexican Chicken or serve it as part of breakfast with Black Bean Breakfast Burritos, Migas Egg Bake, or Breakfast Burrito Quesadillas.
Easy Roasted Salsa Verde is, well, incredibly easy to make. Simply toss the tomatillos, poblano, and jalapeño in the oven to roast. Then, put all of that in a blender or food processor along with some fresh garlic, cilantro, and shallot (onion also works fine) and puree.
Since there are no preservatives in this recipe, you’ll need to either use it or freeze it within a couple of days of preparing it, but you probably won’t have a problem finding a good use for it!
More Homemade Salsa Recipes
Looking for some other tasty salsa recipes to try in addition to this Easy Roasted Salsa Verde? Here are a few favorites:
Pomegranate Salsa is a delicious, fresh and fruity winter salsa recipe.
For a classic chips and salsa snack, try this Easy Restaurant Style Salsa; it is super quick to prepare.
Creamy Cucumber Salsa is great when you’re craving something light, creamy and cool.
I need to remember to make this Fresh Zucchini Corn Salsa this coming summer when zucchini and corn are abundant and inexpensive.
Roasted Cranberry Salsa combines roasted fresh cranberries pair perfectly with the traditional elements of salsa – jalapeño, cilantro, onion, and lime for a spicy, fruity salsa.
Easy Roasted Salsa Verde
Yield: 2 cups
Prep Time: 5 - 10 minutes
Cook Time: 20 minutes
Total Time: 25 - 30 minutes
This easy roasted salsa verde takes just a few minutes to prep once you've roasted the veggies. It is perfect for homemade green enchilada sauce, smothered burritos, or simply as a green salsa to serve with chips.
- 1 1/2 pounds tomatillos
- 1 poblano pepper
- 1 jalapeño pepper
- 1 handful of fresh cilantro leaves
- 2 teaspoons minced garlic
- 1/4 cup diced shallots
- 1/4 - 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 450 degrees F.
To prepare the ingredients, remove the husks from the tomatillos and discard. Then rinse and dry the tomatillos, poblano, and jalapeño. Remove and discard the stems from the peppers. Cut the tomatillos in half.
For a milder salsa, slice the poblano and jalapeño in half and scrape out and discard the seeds. For a hotter salsa, you may keep the seeds.
Place the tomatillos on a baking sheet, cut side down. Also place the prepared peppers on the baking sheet. Roast in the oven, with no oil, at 450 degrees F for 20 minutes, or until they have browned and are tender.
Place all of the roasted ingredients in a food processor or blender with the remaining ingredients. Puree until smooth.
Since there are no preservatives in this recipe, you'll need to either use it or freeze it within a couple of days of preparing it, but you probably won't have a problem finding a good use for it!