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Roasted Tomatillo Salsa (Salsa Verde)

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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 cup 1x


This roasted tomatillo salsa, also called salsa verde, is a tangy salsa with a spicy kick! This one’s from the master of Mexican food himself, chef Rick Bayless.


  • 8 ounces tomatillos
  • 1/2 serrano chile (or more, to taste)
  • 2 large garlic cloves
  • Handful fresh cilantro
  • 1 small white onion
  • 1/2 teaspoon kosher salt


  1. Remove the paper from the tomatillos and rinse them. Remove the stem from the serrano chile. Peel the garlic cloves.
  2. Place the tomatillos, whole serrano chile and garlic on a rimmed baking sheet and broil on high for 5 minutes, until starting to blacken and soften. Then flip the tomatillos and roast the other side for about 5 minutes (the tomatillos will change from green to olive green).
  3. Allow to cool, then transfer everything except for 1/2 of the chile pepper (including juices) to a blender. Add cilantro and 1/4 cup water and blend to the desired consistency. Taste, and add additional chile pepper if desired.
  4. Finely dice the onion, then rinse under cold water and shake to remove excess moisture. Combine with the tomatillo mixture in a serving dish along with the salt. Taste and add additional salt if necessary.


Adapted heavily from Rick Bayless

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Mexican