This easy roasted salsa verde is a mix of roasted tomatillos, roasted poblano pepper, roasted jalapeño pepper, fresh garlic, cilantro, and shallot.
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Easy Roasted Salsa Verde Recipe
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.
My favorite enchilada recipe to use this salsa verde with is this recipe for 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.
What is in this Salsa Verde Recipe?
- Poblano Pepper
- Jalapeño Pepper
- Fresh Cilantro
- Fresh Garlic
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Substitute Different Peppers?
I have not personally substituted different peppers in this recipe, so I cannot speak to how that would taste. My advice would be to not omit the poblano because they provide a unique flavor in addition to a milder heat.
Feel free to experiment how you like though. If you doubled the recipe you could include some different pepper varieties in addition to the poblano and jalapeño.
If you change things up, I’d love to hear about it because your comments always help others who are making these recipes!
Click HERE to save this recipe for Easy Roasted Salsa Verde to Pinterest!
How to Make Easy Roasted Salsa Verde
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
- Add some fresh garlic, cilantro, and shallot (onion also works fine) and puree until it reaches your preferred consistency.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How Can I Make Salsa Less Spicy?
To make this salsa less spicy, scrape the seeds and the white ribs inside of the peppers out and discard them prior to blending the salsa together.
How Can I Make Salsa More Spicy?
To make this Easy Salsa Verde Recipe hotter, definitely leave the seeds from the peppers in when blending the salsa.
If you would like it even hotter, I suggest adding a an additional jalapeño to the recipe. Make sure to still roast the additional pepper.
For extra extra hot salsa verde, I would suggest also adding a serrano pepper to the recipe – serrano peppers can be up to 5 times hotter than jalapeños.
Do I have to Roast the Tomatillos and Peppers in Salsa Verde?
No, but it adds a lot of flavor when you roast them first.
Although you can roast peppers on a grill or over an open flame, for this recipe I find that it is easiest to roast the vegetables in the oven. The tomatillos will release some of the liquid when cooked, but you’ll want to add that to the blender. I like to line a tray with foil for easy clean up.
If you want more char flavor in your salsa verde, you can roast your peppers according to this method – how to roast peppers.
How to Store Homemade Salsa Verde
Since there are no preservatives in this recipe, I recommend using it or freezing it within a couple of days of preparing it, but you probably won’t have a problem finding a good use for it!
Can I Can this Salsa Verde Recipe?
I don’t have canning instructions for this easy salsa verde recipe because I have not tested that myself and I am unsure about the requirements for water bath canning a tomatillo based salsa.
I highly recommend that you get a copy of the Ball Complete Book of Home Preserving if you’re serious about learning how to can. I also recommend this Ball Canning Utensil Set. The set includes a funnel, jar lifter, lid lifer, and head-space measuring tool.
Typically, you can pressure can anything that you can water bath can, and many items that you cannot water bath can. Make sure you have the right tools and that you consult reputable sources for salsa verde pressure canning instructions, as I personally am not an expert at pressure canning.
Some tools you might need for pressure canning salsa verde are: Pressure Cooker Canner, The Complete Guide to Pressure Canning, and of course – canning jars.
What People are Saying About this Easy Salsa Verde
“This is delicious. I had an overgrowth of poblanos this year and wasn’t sure what to do with them. I made one batch but am going to make a ton more.” -Karey
More Homemade Salsa Recipes
Looking for some other tasty salsa recipes to try in addition to this Easy Roasted Salsa Verde? Check out some of these favorite recipes, or browse the recipe index archives for even more great recipe ideas:
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.
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Easy Roasted Salsa Verde
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!
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 36Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgCarbohydrates 7gFiber 2gSugar 4gProtein 1g
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Click HERE to save this recipe for Easy Roasted Salsa Verde!
Let me know if you try this recipe and what you think of it by leaving a comment below.
Tuesday 8th of September 2020
This is delicious. I had an overgrowth of poblanos this year and wasn't sure what to do with them. I made one batch but am going to make a ton more.
Wednesday 23rd of September 2020
So glad you loved it! You can freeze this salsa too if you'd like to make a large batch to use throughout the following season. ENjoy!
Karen @ Seasonal Cravings
Monday 29th of February 2016
I have been obsessed with salsa verde lately bc it can be used in so many ways. I just used it in the slow cooker with beef brisket and it made the best tacos.