Roasted Tomatillo Salsa Verde

  • Author: The Kitchen Whisperer

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  • 2 lbs tomatillos, husked and cut in half
  • 2 medium Anaheim or Poblano chili peppers (~810 ounces in weight), cut in half and seeded (keep the seeds if you want the heat) – The poblano is a tad milder.
  • 1 large yellow Vidalia onion, cut in large chunks
  • 3 cloves garlic
  • 12 small jalapeno, cut in half and seeded (keep the seeds if you want the heat)
  • 1 lime, juice ~1/8 cup juice
  • Zest of one lime
  • 12 teaspoon white sugar* optional See Note
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup rough chopped cilantro
  • 1 1/2 teaspoon cumin


  1. Preheat oven to 500F, rack in the middle.
  2. Line a rimmed baking sheet with foil.
  3. To the pan add the tomatillos, peppers, onions and garlic.
  4. Roast for 18-20 minutes or until the skins are charred and the peppers have turned soft.
  5. Using tongs, place all the veggies into a food processor or blender. I LOVE LOVE LOVE my Ninja BL642Z Nutri Blender Duo with Auto-iQ *Note you can include the juices, I normally don’t as I don’t like my salsa runny.
  6. Add in the rest of the ingredients.
  7. Place the lid on (be sure to vent it so it doesn’t explode) and process until desired consistency.
  8. Taste for flavor but keep in mind the salsa needs to sit in the refrigerator at least 4 hours to allow the flavors to bloom and marry.
  9. Transfer to a container, cover and allow to chill in the fridge for at least 4 hours before eating.


I HIGHLY recommend the Ninja BL642Z Nutri Blender Duo with Auto-iQ!!! I absolutely love it!

Sometimes tomatillos can be bitter. If they are you may need to add the sugar.

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