The Best Salsa Verde
If you’re a fan of Mexican food and you love a good salsa, you have got try this Roasted Salsa Verde recipe. It’s made with fresh Tomatillos, Anaheim, Jalapeno and Poblano Peppers, some onion and roasted garlic, blended together with a few other spices to really make it pop. It pairs well with practically any meat, for tacos and burritos, and tastes great over eggs or nachos.
Roasting the Onions, Tomatillos & Peppers
A key step in developing the rich, smoky flavor of Salsa Verde, is roasting the onions, tomatillos, and peppers. The high heat caramelizes the natural sugars in these ingredients, enhancing their sweetness while adding a depth of complexity. Roasting also mellows the raw bite of the onions and brings out the peppers’ natural smokiness.
You can roast them in a variety of ways—over an open flame for a charred, smoky flavor, on the grill for that perfect sear, in the oven for an even roast, or in a frying pan for a quick and easy alternative. Each method imparts its own unique flavor profile, but all create the perfect foundation for a bold, tangy salsa.
Two other recipes I posted in the past, that are similar to this one, is my Green Enchilada Sauce and my Pork Chili Verde. My Fire Roasted Salsa is probably the most popular though. Anyone who’s tried these recipes raved about the finished product so, I highly suggest you move into those posts if you fancy this recipe.
Salsa Verde Ingredients: 5 cups, 40 oz.
- 6 Anaheim Peppers, roasted – Mild, smoky heat for depth.
- 3 Poblano Peppers, roasted – Rich, earthy flavor with a mild kick.
- 1/2 Large Onion, roasted – Sweet, caramelized flavor.
- 2 Roma Tomatoes – Juicy, tangy base for freshness.
- 1/2 bunch Cilantro – Fresh and herbaceous, adds brightness.
- 5 Cloves Garlic, large – Bold, aromatic, savory flavor.
- 1 Lime, squeezed – Tangy citrus to brighten the salsa.
Dry Ingredients
- 1 tsp Cumin – Warm, earthy flavor with a hint of smokiness.
- 1 tsp Smoked Paprika – Adds a rich, smoky depth.
- 1 tsp Knorr Chicken Bouillon – Savory, umami flavor boost.
- 1/2 tsp Turmeric – Subtle earthy warmth and color.
- Kosher Salt and Pepper to taste (several pinches)
Instructions
- Preheat the Broiler: Set your oven’s broiler to high.
- Prepare the Vegetables: Place the Tomatillos, Anaheim peppers, Poblano peppers, onion (cut in half), and Garlic Cloves on a baking sheet.
- Broil the Vegetables: Broil for 10-15 minutes, turning occasionally until the skins are charred and the vegetables are soft.
- Blend: Add the roasted vegetables, Roma tomatoes, cilantro, garlic, lime juice, cumin, smoked paprika, chicken bouillon, and turmeric to a blender or food processor. Blend until smooth or to your desired consistency.
- Serve: Transfer the salsa to a bowl and enjoy!
Watch the short video tutorial and I’ll show you exactly how easy it is to make this Roasted Salsa Verde recipe.
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