Roasted salsa verde

Salsa verde is one of my favorite sauces. I like roasting because it adds depth to recipe, but also adds flecks of black in finished product. It’s all about taste, who cares!

makes approx. 3 cups


  • 1 ½ lb tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro leaves
  • 2 large garlic cloves minced or pressed
  • 1 teaspoons ground coriander seeds
  • 1 Tbsp fresh lime juice
  • ¼ tsp sugar
  • 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
  • Salt to taste


  • baking sheet
  • aluminum foil
  • food processor or blender
  • bowl


  1. Remove papery husks and rinse well.
  2. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  3. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
  4. Season to taste with salt.
  5. Cool in refrigerator.
Re: Salsa verde, roasted

This is as delicious to eat as it is easy to make. I love heaping this on Summer flank steak.

Re: Salsa verde, roasted