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A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
For 8 servings
Roast the Vegetables
Blend the Salsa
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A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
This mexican_american recipe takes 25 minutes to prepare and yields 8 servings. At 28.32 calories per serving with 0.9g of protein, it's a beginner-friendly recipe perfect for snack or side or condiment.
Season and Serve
For a creamy, rich texture, add half of a ripe avocado to the blender with the other ingredients. This version is best served fresh.
Substitute the jalapeños with 2-3 serrano peppers or add one habanero pepper for a significant increase in heat.
For a different flavor profile, add a few fresh mint leaves or a small sprig of epazote (a traditional Mexican herb) during blending.
Roast a small carrot along with the other vegetables and blend it into the salsa for a subtle sweetness that complements the smokiness.
Tomatillos, garlic, and onions are loaded with antioxidants like quercetin and vitamin C, which help combat oxidative stress and inflammation in the body.
High in Vitamin C from the tomatillos and lime juice, this salsa can help strengthen your immune system and fight off infections.
An excellent way to add a huge burst of flavor to meals without adding significant calories, fat, or sugar, supporting healthy weight management.
With a high water content from the tomatillos and added water, this salsa contributes to your daily fluid intake, which is essential for overall health.
A quarter-cup serving of this Roasted Salsa Verde contains approximately 20-25 calories, making it a very low-calorie and flavorful condiment.
Yes, it's very healthy. It's packed with vegetables and is low in fat, sugar, and calories. Tomatillos are a good source of Vitamin C and antioxidants, while cilantro and garlic offer their own unique health benefits.
To reduce the heat, remove all seeds and white membranes from the jalapeños after roasting and before blending. For a very mild version, use only one jalapeño or substitute with a poblano pepper.
Store the salsa in an airtight container in the refrigerator for up to one week. The flavors will deepen and become even better after a day or two.
Bitterness can sometimes come from underripe tomatillos or over-roasting the garlic. Ensure your tomatillos are ripe (they should fill out their husks) and remove the vegetables from the broiler as soon as they are charred to prevent burning.
While fresh, roasted tomatillos provide the best smoky flavor, you can use a 28-ounce can of whole, drained tomatillos in a pinch. You won't need to roast them, but you should still roast the onion, jalapeños, and garlic to retain some of the smoky character.