Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that’s the base to many Mexican dishes.
This versatile salsa can be eaten as is with your favorite tortilla chips or transformed into many other dishes. It’s the base for my favorite type of enchiladas, Enchiladas Suizas. Where it’s combined with cream to make a creamy delicious sauce perfect for coating stuffed corn tortillas. Adding chicken broth and a splash of cream, makes the base for my Pan Seared Cod in Tomatillo Broth. The possibilities are endless. All you need is a sheet pan, a few tomatillos, jalapenos, serranos, onion, cilantro and lime, all roasted, blended up and finished in the sauce pan.
Ingredients in Roasted Salsa Verde
- Tomatillos – Mexican husk tomato, remove outer husk before roasting.
- Onion – Sweet yellow onion, best you can find, like Walla Walla or Vidalia.
- Jalapeno Pepper – Remove the seeds if you like it mild.
- Serrano Pepper – Added for the depth of flavor, also remove seeds if you like mild.
- Cilantro – Fresh cilantro.
- Garlic – Either pre-minced or whole garlic smashed or rough chopped.
- Lime Juice – If canning, use bottled lime juice otherwise fresh is best.
- Pantry Items – Salt, pepper and mild cooking oil.
You can save this salsa and enjoy it all year long. This recipe is perfect for canning and only needs one small adjustment. If you plan on making a large batch of this Roasted Salsa Verde, just follow these easy steps:
- Make recipe according to direction EXCEPT you want to OMIT the lime from the blender process.
- Instead, place exactly 1 tablespoon of bottled lime juice in each 1 pint jar. This is the correct, safe ratio per pint to ensure canning safety. There must be the right amount of acid in each jar.
- Once you have roasted, blended and finished in the sauce pan, pour into pint jars. Add the lime juice as described above, to each pint jar and stir well. Seal and tighten each lid. Note: you always want to use new seals/lids each time you can to ensure the correct seal.
- Now it’s time to place in your water bath. I use a big metal canning pot with a rack at the bottom. Fill to about 3/4 way to the top with water and bring to a low boil, high simmer. When ready, place jars, using canning tongs, into water and simmer for 12 minutes. Water must completely cover the jars.
- After they have simmered for 12 minutes, remove from canning pot and set on counter until you hear the ‘pop’ of the seal, meaning it worked!
- Store in a dark pantry for up to a year.
Roasted Salsa Verde
- 8-10 tomatillos, husks removed
- 1 large yellow onion quartered
- 1 jalapeno pepper remove seeds for a mild version
- 1 serrano pepper remove seeds for a mild version
- 1/4 cup cilantro
- 1 clove garlic chopped
- 1 tbsp. lime juice
- 1/4 cup water to thin, may use less or more.
- salt and pepper to taste
- 1 tbsp. mild cooking oil
- Place tomatillos, onion, jalapeno pepper and serrano pepper on sheet pan. Broil on middle rack until charred, flip and repeat on other side.
- Transfer to blender. Add cilantro, garlic and lime juice. Blend until smooth. Stream in water until desired consistency. Taste and season with salt and pepper.
- Heat cooking oil in a sauce pan over high heat. Pour salsa in hot oil and cook for about 15 minutes.
- Store in a sealed jar in the fridge for up to a week. Canning Directions:Omit lime juice from steps above. Instead, add exactly 1 tbsp. lime juice to 1 pint jar before pouring salsa in jar. This is an important step to making canned salsa safely. Seal with canning lids. Place in a simmering water bath, completely covering each jar with water, for 12 minutes. Remove from water bath and let sit on counter until you hear the 'pop' of the seal. Store in a dark pantry for up to a year.