Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde multi-tasks as a great dip and gives grilled steak, chicken, and seafood a whole new flare.
Course Appetizer, Sauce
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 cups
Author Kim Peterson


  • 1 ½ lb tomatillos, husked and rinsed (12-15)
  • ½ large Vidalia or Spanish onion
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 4-6 garlic cloves, unpeeled
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Juice and zest from 1 large lime
  • ½ packed cup fresh cilantro
  • 2 teaspoons honey


  1. Preheat oven to 400°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast 20 minutes. Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers. Transfer all to a blender or food processor, including accumulated juices and oil. Blend until smooth (be sure to leave space for steam to escape when blending hot ingredients). Next, blend in lime juice, zest, cilantro, and honey. (Can be made 2 days ahead. Cover and chill.)
  2. Serve with chips, or over steak, chicken, pork, seafood, fish, or eggs. Leftover sauce can be frozen in a freezer bag up to 3 months. Thaw and reheat on medium-low when ready to use, or serve at room temperature.