This Roasted Salsa Verde is one of my favorite condiments. Anytime I make Tex-Mex or Mexican food nowadays I make a batch of this – and my Pico de Gallo, of course – to take it over the top. Most recently, it elevated the Alambre I made to otherworldly levels of delicious!
Roasted Salsa Verde Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Roasted Salsa Verde recipe:
- Tomatillos, fire roasted tomatoes: It can be difficult to tell if tomatillos are good because of their husks, so here’s a tip: give it a squeeze. It should be firm, slightly firmer than a regular tomato. Feel free to peel back the husk up a little – it should already be open – and take a look at the color. The deeper the green, the more flavorful the tomatillo. There shouldn’t be any scuffs or dents, and the skin shouldn’t be sticky. The fire roasted tomatoes are my secret Roasted Salsa Verde ingredient! It really rounds out the flavor.
- White onion, garlic, cilantro, lime juice, jalapenos, serrano peppers: Adjust the hot chiles as you see fit. Y’all know I like spice, so as written it’s pretty spicy. Remove the seeds and ribbing of the peppers to reduce their heat while keeping their flavor, if you like.
- Kosher salt, granulated garlic, ground cumin, chili powder, dehydrated onion: Dehydrated minced onion is normally sold with the spices and seasonings. If you can’t find it sub an equal amount of onion powder.
- Avocado oil: For frying the Roasted Salsa Verde! Technically you don’t have to, but it intensifies the flavor even more, and I think it makes for a better consistency, too. It’s good either way tho.
How to Make Roasted Salsa Verde
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Roasted Salsa Verde recipe:
- Prepare for Roasted Salsa Verde. Preheat your oven to 500°F. Arrange the tomatillos, chopped onion, jalapeños, and serrano peppers in a large oven-safe skillet or baking dish. It’s alright if some of them overlap, but try to spread them out as much as you can. Roast in the oven until you can smell everything cooking, the tops of the peppers begin to blacken and char, and the tomatillos being to burst, about 20 minutes.
- Blend it up. Carefully transfer the roasted vegetables to the blender, along with the cilantro, fire roasted tomatoes, dehydrated onion, granulated garlic, lime juice, kosher salt, ground cumin, and chili powder. Pulse on high for a minute or two to work the ingredients together, then blend on high until the salsa is smooth and all the ingredients are evenly distributed throughout. Give it a taste, and adjust for salt if needed.
- Finish with a Fry. Place a saucepan over medium heat and add the avocado oil. Let it preheat for one minute, then pour in the salsa. Bring to a simmer, then reduce the heat to low. The salsa should bubble gently, not violently. Cook the salsa uncovered, stirring occasionally, for 10-15 minutes, until thickened and slightly reduced in volume. Remove from heat and allow to cool. Transfer the cooled salsa to an airtight container. Enjoy as you see fit, just make sure to use it all within a week for best results.