This roasted tomatillo salsa verde is everything you want in a homemade salsa—bright, tangy and incredibly versatile. Use it as a green sauce for enchiladas, a dip for tortilla chips, or drizzled over tacos, fajitas, and more.
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Cinco de Mayo is just around the corner, and this roasted tomatillo salsa verde is my secret weapon for all things festive and flavorful. It’s zesty, bright, tangy, and totally versatile, making everything from tacos and enchiladas to burrito bowls and chips even better. I use it on pretty much everything—from classic Mexican dishes to scrambled eggs.
I keep the spice level mild with just one jalapeño, but you can definitely dial it up if you like a little extra heat.
I use this roasted salsa verde in my Green Chile Chicken Enchiladas, and let me tell you—it makes the dish. But don’t stop there. This versatile sauce is one of those recipes you’ll find yourself making on repeat all year long!
What is Salsa Verde?
There are two types of salsa verde: the herb-packed Italian kind and the tangy, chile-forward Mexican version. We’re making the latter—roasted Mexican salsa verde with tomatillos, chiles and cilantro. Roasting everything first adds a subtle sweetness and smoky depth that balances the bright, punchy flavor. It’s zippy, mildly spicy and the perfect addition to so many dishes!
- Tomatillos: Tomatillos might look like little green tomatoes, but they’re actually closer to ground cherries! You’ll find them near the peppers, wrapped in papery husks with a slightly sticky skin underneath. Choose ones that feel firm (but not rock-hard) and avoid any that are mushy or shriveled. Their bright, tangy flavor is what gives salsa verde its signature zing—roasting them helps mellow that tartness into a slightly sweet, super flavorful sauce.
- Garlic + Onion: Roasting these with the tomatillos brings out their natural sweetness and softens their bite. I leave the garlic cloves unpeeled while roasting to keep them from burning, then pop them out of their skins before blending.
- Jalapeño: Just one adds a gentle warmth without making it too spicy. For an extra-mild version, you can remove the seeds and white membrane before roasting—or skip it entirely. Want more heat? Toss in a second jalapeño or try a serrano instead.
- Diced green chiles: They add a roasted chile flavor without much heat and give the salsa a smooth, silky consistency. Don’t drain them—those juices go right into the blender too.
- Cilantro: For flavor. If you’re one of those people who find cilantro tastes soapy (or have picky eaters who do), you can reduce the amount or skip it altogether.
- Chicken broth: Thins the salsa out to a pourable consistency and adds savory depth. You can use vegetable broth if you’re keeping things vegetarian.
- Lime juice: Adds bright, zesty flavor. If you like it extra tangy, add a little more to taste.
See the recipe card for full information on ingredients and quantities.
Here’s how easy it is to make my go-to green salsa:
- Prep. Start by preheating your oven to 425°F and lightly greasing a baking sheet with a bit of oil. Then, husk your tomatillos (they’ll feel sticky underneath—that’s totally normal!) and give them a good rinse. I like to halve them so they roast a little faster. Place them cut-side down on the baking sheet. Add the unpeeled garlic cloves, jalapeño and peeled onion wedges to the pan, too.
- Roast the veggies for about 20–25 minutes, or until the tomatillos are softened and blistered. You want everything to look slightly charred—this adds a depth of flavor that makes the salsa taste like it’s been simmering for hours.
- Carefully transfer the roasted tomatillos, jalapeño and onion (plus all those flavorful juices from the pan!) to a blender or food processor. Peel the garlic and toss that in, too. Add the diced green chiles (liquid and all), fresh cilantro, chicken broth, lime juice and a generous pinch of kosher salt.
- Blend until it reaches your desired consistency. For my green chicken enchiladas, I blend it until it’s completely smooth, but if I’m serving it with chips, I leave it a little chunkier—it gives the salsa more texture and makes for easier scooping.
Ways to Use Tomatillo Salsa Verde
This roasted tomatillo salsa verde is so versatile—it’s not just for enchiladas! Here are a few of my favorite ways to use it:
- As a dip with tortilla chips or baked taquitos.
- On top of sheet pan nachos.
- Drizzled over zucchini taco boats or your favorite tacos.
- Spooned over chicken fajitas or Instant Pot carnitas.
- Stirred into scrambled eggs (this one’s my personal fave!).
With its bright, zesty flavor, you’ll find yourself adding it to everything!
Storage Instructions
Store leftover salsa in an airtight container in the fridge for up to 5 days.
Ingredients
- Vegetable oil, for greasing baking sheet
- 1 1/2 pounds tomatillos
- 4 cloves garlic (unpeeled)
- 1 jalapeño, stemmed
- 1/2 yellow onion, peeled
- 2 (4-oz.) containers diced green chiles
- 1/2 cup cup loosely packed cilantro leaves
- 1 1/2 cups chicken broth
- 1 Tablespoon lime juice
Instructions
- Preheat the oven to 425°F. Grease a baking sheet with vegetable oil.
- Remove the husks from the tomatillos then rinse and dry them. Halve them and place them cut side down on the baking sheet. Add the garlic cloves, jalapeño and onion to the baking sheet. Drizzle lightly with additional oil then roast the vegetables until the tomatillos are soft and blistered, 20 to 25 minutes.
- Remove the baking sheet from the oven. Carefully transfer the tomatillos, jalapeño and onion (with all liquids from the baking sheet) to a blender or food processor. Peel the garlic and add the cloves to the blender. Add the diced green chilies (with liquids), cilantro, chicken broth, lime juice and 1 teaspoon kosher salt to the blender. Blend until smooth. Taste and season the sauce and serve or use as a sauce for enchiladas.
Kelly’s Notes
- Store leftover salsa in an airtight container in the fridge for up to 5 days.
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