Roasted Salsa Verde

Roasted Salsa Verde in a bowl on wooden table with lime and tomatillos aroundWith summer fading, whether you are looking to keep green vegetables in your diet or to add some special spice to your next party, we have a very versatile recipe for you. This Roasted Salsa Verde is the perfect dip for an appetizer at your next party, a topping for nachos the next time your team plays or a base for a hearty chili as the weather gets colder. You will love the way that oven-roasting vegetables brings out the natural flavor and maintains the color of your summer favorites.


  • 1 pound tomatillos, peeled, washed and cut in half
  • 1 ½ cups romaine, chopped
  • 1 jalapeño, halved and seeded (use more or less depending on desired amount of heat)
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 1 cup roughly chopped cilantro
  • juice from 1 lime


Preheat the oven to 400°F.

Place the tomatillos, jalapeño, onion, and garlic on a baking sheet and toss with the olive oil and 1/4 teaspoon salt.

Roast the vegetables for 20 to 25 minutes or until charred in parts and the tomatillos are soft.

Carefully transfer the roasted vegetables to a blender and combine with the cilantro, romaine, additional 1/4 teaspoon of salt and lime juice. Blend well then taste and adjust seasoning.

Chill until ready to serve or serve at room temperature.

Thanks to Ashley Rodriguez of Not Without Salt and Electrolux for sharing this recipe.