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Roasted Salsa Verde

Roasted salsa verde made simply with tomatillos, onion, serrano peppers, a simple and balanced recipe, using the broiler to char, adapted from Rick Bayless, perfect for any Mexican dish.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Salsa
Cuisine: Mexican
Servings: 4
Author: Angela Roberts


  • 6 to matillos
  • 1 serrano pepper
  • 1 small white onion diced
  • salt


  • Turn broiler on high.
  • Make sure you have a broiler proof baking sheet, not a stone sheet.
  • Peel off skin of tomatillos, and wash sticky stuff off.
  • Pat dry.
  • Trim stem off serrano pepper.
  • Put all in oven under the broiler 4 minutes each side.
  • Cool.
  • Process in food processor. You might have to cut off any parts that are too black.
  • Add in about 1/4 cup chopped onion, more if you like.
  • Season with salt to taste.
  • Salsa will thicken further as it sits.
  • Refrigerate.