Long ago, if you asked me what salsa verde was comprised of, I wouldn’t be able to tell you. Fast forward to NYU, I knew this amazing dish like the back of my hand!

In a food science course we had to recreate a salsa recipe that was mass produced by a company. We replicated it nearly 10x before we got it right! A moment of silence for all of the salsa we inhaled lol. So what was holding us back to getting this recipe 100% accurate?!

Citric Acid. Was it even listed on the label of ingredients. Even weirder, no. When producing food products you can literally combine say citric acid with another ingredient listed on the label, thus you don’t have to disclose it.

More reason to make all your salsa from scratch!

Salsa verde is one of my favorite concepts as it’s just like traditional salsa, but in my opinion, better! You can enjoy it by itself or throw on a dish for added flavor.

What’s fab about this recipe, is that it’s so effortless! Many approach salsa verde with just throwing all of the ingredients in a pan, but I always roast, because you’ll always get more flavor! It’s a handful of accessible affordable ingredients, a handful of steps, can easily be made in bulk, and is just a game changer from classic salsa!

If you want to put a fresh modern spin on your traditional salsa, you have to try my classic Oven Roasted Salsa Verde!

Don’t feel like roasting?! you can simply throw all of the ingredients in a food processor for a brighter lighter version!

Why this recipe is great:

Easy

Quick

Affordable

Great presentation

Flavorful

Great with chips or tacos

Can be made in bulk

Can be roasted

Recipe Tutorial

Oven Roasted Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Scale

8 medium or 12 small tomatillos, husked, rinsed and quartered (about 1 lb)
1 jalapeños, rinsed, sliced and seeded
2 poblanos
1 head garlic, 4 cloves
1 cup cilantro
1 white onion, quartered
1 lime, juiced
2 tsp sea salt

Cook Mode Prevent your screen from going dark

Instructions

Set the oven to broil. Spread the poblanos, white onion, tomatillos, jalapeño out on a baking sheet. Be sure to place the tomatillos with the skin side up. Drizzle with olive oil, and sprinkle with salt and pepper. Slice the top off the garlic. Sprinkle with olive oil, wrap in aluminum foil. Roast for 20 minutes until everything has a good char. Throw it all in a food processor with cilantro, lime juice, additional salt and enjoy!