It’s officially (almost) summer time, y’all! Nothing says “summer” to me like recipes that celebrate all the fresh, gorgeous produce the season gives us. (Mediterranean Kale & Bulgur Salad, anyone?) This salsa exemplifies quick, delicious, and seasonal, and it’s so easy anyone could do it! It takes just a few simple ingredients and a couple simple steps. Just think… 30 minutes from now, you could be face-to-face with a bowl of what my mom called “the best salsa I’ve ever eaten in my life.” True story.
This salsa verde would be delicious with tacos, fajitas, tortilla chips, or honestly, right off of a spoon. Your choice. We don’t judge around here. So if you’re looking for an alternative to classic red salsa, look no further! This recipe is spicy, salty, savory, and absolutely begging for you to eat it alongside a margarita. What says “summer” to you?
Roasted Salsa Verde
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 cups 1x
- Category: Snack
- Cuisine: Mexican
- 1 lb tomatillos (husked and quartered)
- 1 small white onion (quartered)
- 2 serrano peppers (halved and seeded)
- 1 jalapeño pepper (halved and seeded)
- 3 cloves garlic
- 1 Tbsp olive oil
- Salt and pepper (to taste)
- 1 cup cilantro (leaves and tender stems)
- 1/2 tsp cumin
- Preheat oven to 400° F. Place tomatillos, onion, serranos, jalapeño, and garlic (left whole with skins still on) on a lined baking tray. Toss together with olive oil, salt, and pepper.
- Roast for 25 minutes, or until tomatillos have started to char. Remove from oven and allow to cool on baking tray for 5 minutes.
- Transfer roasted veggies to a blender with cilantro and cumin. Blend for 1–2 minutes, or until salsa has reached desired consistency. Adjust seasonings to taste. Enjoy warm or cold with tortilla chips or over tacos!
I seeded my peppers because I wasn’t sure how spicy I wanted it, but you could try leaving the seeds in one or more of them if you like it hotter. You can also try different peppers—don’t be afraid to experiment!