Roasted Salsa Verde
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Here is a version of my salsa verde (green salsa) using roasted tomatillos, garlic, and onions. It has a different consistency than my boiled version.

Course: Salsa
Cuisine: Mexican, Whole Food Plant Based No Oil
Servings: 8
Author: Jon Griffin
  • 1 lb tomatillos Paper skins peeled off.
  • 2 cloves garlic
  • 2 slices onion I used red onions, but it's up to you
  • salt to taste optional
  • 3-5 chile de arbol
  1. Preheat oven to 400° F.

  2. Place the vegetables on a roasting pan and roast until they are browned.

  3. Blend the ingredients to a smooth puree. You can also roast the chiles if you want, but they will add more heat.

  4. Enjoy!

Recipe Notes

Other chiles are good, but these are traditional for a salsa verde. I have also used many others. Feel free to add more if you want more heat. This makes a medium salsa for gringos, mild for others 🙂

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