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Roasted Salsa Verde

Author: Anita's Table Talk


  • 1 Tablespoon olive oil
  • 1 pound tomatillos husked
  • 1/2 small onion cut into chunks
  • 1 small serrano or jalapeno pepper sliced (remove seeds if you can’t handle the heat)
  • 1 teaspoon minced garlic
  • 1/2 Tablespoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt or to taste
  • 1 lime juiced
  • 1 Tablespoon cider vinegar
  • 2 Tablespoons chopped cilantro


  • PREHEAT oven to 350 degrees.
  • In a large bowl, COAT tomatillos, onion, and pepper with 1 Tablespoon of olive oil. PLACE tomatillos, onion, and pepper on a sheet pan. ROAST for 30 minutes until the tomatillos are soft and begin to brown slightly
  • REMOVE from oven and PLACE in a food processor or blender with the garlic, oregano, cumin, salt, lime juice, and vinegar. PUREE until smooth
  • TRANSFER to a medium saucepan, BRING to a BOIL over high heat. REDUCE heat to medium-low. SIMMER for approximately 10 minutes. ADD the cilantro. COOL and SERVE.