Roasted Salsa Verde

Sauces & Stuff

Roasted Salsa Verde

Made from scratch, this Roasted Salsa Verde will go a long way to enhance your Mexican cuisine.


14 servings (3 ½ cups)

Total Time

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Preheat broiler to high with rack 4–6-inches from element.

Toss tomatillos, poblano, onion, serranos, and garlic with oil; transfer to a baking sheet and broil until soft, 5 minutes per side, then cool slightly. Peel, seed, and chop poblano and serranos; transfer to a food processor along with remaining vegetables and juices from baking sheet.

Add water, lime juice, cumin, and coriander, then purée.

Stir in cilantro and season with salt; chill at least 1 hour.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 31

% Daily Value*

Total Fat 2g 3%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 1mg 0%

Carbs 4g 1%

Fiber 1g 4%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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