Roasted Salsa Verde

Salsa verde (green salsa) is generally made with a combination of tomatillos, green chiles, and cilantro. For this recipe, we briefly roasted our tomatillos along with a poblano pepper then combined them with a jalapeño, some scallions, garlic, cilantro, and lime. The result ~ a brightly flavored dip with just the right amount of kick.

Roasted Salsa Verde

Roasted Salsa Verde

Yield: 2-1/2 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Roasted tomatillos and poblano pepper combine with cilantro and jalapeño to make this fresh-flavored alternative to tomato-based salsa.


  • 8 medium tomatillos, husked and quartered
  • 1 poblano pepper
  • 1 jalapeño pepper, stemmed, seeded and chopped
  • 3 scallions, roughly chopped
  • 1 clove garlic, chopped
  • 2 tablespoons fresh cilantro, roughly chopped
  • Juice of 1/2 lime
  • Salt and freshly ground black pepper


  1. Preheat the broiler. Wash and dry the poblano pepper and place it on a rack about 6 inches below the heat. Broil until the skin chars and blisters, turning several times. Watch carefully as times will vary. Remove from the oven and place the pepper in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes.
  2. Reduce the oven temperature to 400°F and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and allow to cool.
  3. Once the poblano has cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblano and tomatillos in the work bowl of a food processor. Add the jalapeño, garlic, scallions, cilantro and lime juice. Pulse until the salsa reaches a consistency you like - we like ours a little bit chunky. Taste and season with salt and pepper, transfer to a bowl and serve with your favorite tortilla chips.