Easy Oven-Roasted Homemade Salsa
Because nothing says “weekend” like a fresh bowl of roasted tomatillo salsa verde. Grab your favorite chips and get ready to take a dip!
Do you have a favorite treat that just screams “weekend”?! Maybe for you it’s ice cream or cheeseburgers or a stiff cocktail. For me, it’s roasted homemade salsa with tortilla chips and a cold beer.
There’s something so satisfying about the process of making roasted salsa verde from scratch, with fresh ingredients that you picked out yourself and serving it with fresh, salty homemade tortilla chips hot out of the oven, which you can learn to make here! To each their own but honestly, a lot of jarred salsa that you buy at the grocery store tastes like this watery, marinara sauce-like concoction that I’m not a fan of. Nothing beats homemade, especially when you’re working with such a hassle-free recipe!
This zesty, salsa with refreshing cilantro has a kiss of smoky char, a kick of spice and a robust sweetness that comes from zapping richly flavorful produce in the oven: tomatillos, roma tomatoes, onion, garlic and poblano and jalapeno chile peppers. Blend it all up in a blender or food processor with that cilantro and lime juice, and you’re done!
P.S. If you’re nervous about using two chiles, I don’t think you need to be — the seeds, which contain the most heat, are removed. But you can always start with half of each chile and add more as you go!
Get a glimpse of that gawwwwwjus before and after:
For some reason, I was intimidated by the idea of making salsa verde with tomatillos for a long time. But when I actually gave it a shot, I discovered that it couldn’t be easier. Maybe it was because I only kinda sorta knew what tomatillos were and how they tasted.
This recipe is part of my Summer Basics series featuring simple, easy recipes for staples of al fresco dining. Learn more here.
The initiated can skip this paragraph, but for any newbies out there, salsa verde (AKA green salsa) is made with tomatillos: small, firm fruits that resemble lime green tomatoes, cloaked in a thin, dry, wrinkly, papery husk that you’ll remove before cooking. You’ll find them in farmers markets and the refrigerated area of the produce section. Roasting tomatillos in the oven is my favorite way to cook these babies. It really brings out the tangy, bright, sweetness of this amazing, complex, versatile fruit. Add them to pork, chicken, asada, soups, sauces… all kinds of stuff.
My favorite way to enjoy tomatillos — and most veggies, really — is letting them get all blistery and charred in the oven or on the grill. But alas: I live in a barbecue-free complex, so get ready to fire up that broiler, baby!
Serving, Storing Roasted Tomatillo Salsa Verde
This recipe should yield close to four cups. Plenty for your family and enough to put out at a get-together, too!
There’s no better way to serve this salsa than with homemade tortilla chips. I love to make baked tortilla chips for my family — they get rave reviews! Baked tortilla chips take minimal prep and are ready in just a few steps. After some trial and error, I think I’ve perfected my recipe. And if you play your cards right and check back on Thursday, you just might get a taste ?
You can also serve salsa verde with tacos, quesadillas, taquitos or meats. I also love to dump some in my eggs, spoon it on hummus, fold it into an omelette with cheddar and pork, stir it into soup or use it on top of a simple, clean brown rice bowl dinner with black beans and roasted veggies.
Here’s a pic of the nachos I made with this roasted tomatillo salsa verde, cheddar, Greek yogurt (instead of sour cream), tomatoes, green onions and soyrizo.
But however you decide to serve this salsa, don’t forget to store your leftovers! Keep it in an airtight container for a week or seal in a jar. Instructions on how to do that here.
Homemade Salsa Verde Ingredients
- roma tomatoes
- japaleno chile pepper
- poblano chile pepper
- white onion
- salt and pepper
Heat up your broiler or preheat your oven on broiler mode. Broiler = less time spent waiting for that homemade salsa verde to get in your belly ASAP!
Line a baking sheet with tinfoil, then add tomatillos, tomatoes, jalapeno, poblano, onion and garlic, roughly chopped into large chunks, skin side-up. Cooking skin-side up ensures your veggies get that nice blister and char on top. It adds an amazing flavor, but if it’s not your thing, flip the veggies skin side-down.
Sprinkle salt on the veggies and roast in the broiler.
Allow veggies to cool slightly, then add into a blender or food processor with lime juice, cilantro, and salt and pepper to taste. Blend until smooth and no chunks of veggies remain.
I like to allow my salsa to cool to room temperature before serving, but that is totally up to you! Serve it up while fresh with a bowl of fresh tortilla chips.
Easy Roasted Tomatillo Salsa Verde
- sheet pan
- blender/food processor
- 10 tomatillos halved
- 3-4 limes
- 3 roma tomatoes halved
- 1 japaleño chile pepper halved with seeds removed
- 1 poblano chile pepper halved with seeds removed
- 1 small white onion roughly chopped into large chunks
- 1 c. cilantro
- 3 cloves garlic
- salt and pepper to taste
- Heat up your broiler or preheat your oven on broiler mode.
- Line a baking sheet with tinfoil. Add tomatillos, tomatoes, jalapeño, poblano, onion and garlic, roughly chopped into large chunks, skin-side up. Sprinkle salt on the veggies and broil for 15 minutes.
- Allow veggies to cool slightly, then add into a blender or food processor with lime juice, cilantro, and salt and pepper to taste. Blend until smooth and no chunks of veggies remain. Enjoy with homemade tortilla chips!
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