Roasted Tomatillo Salsa (Salsa Verde)

roasted tomatillo salsa (salsa verde) Condiment
Roasted Tomatillo Salsa (Salsa Verde)
  • Prep 15 min
  • Total 45 min
  • Servings 4

Our spicy and colorful salsa is made with tomatillos, jalapeño and chicken stock. Serve immediately or refrigerate for later. MORE+ LESS-

Updated June 29, 2011


lb tomatillos, husks removed, rinsed (4-5 tomatillos)
jalapeño pepper
serrano pepper
garlic cloves, in skins
cup chicken stock
cup finely chopped white onion
cup fresh cilantro
tablespoon lime juice
teaspoon salt


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  • 1
    Heat broiler. Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes. Remove from broiler.
  • 2
    Pour chicken stock over vegetables. Let stand 10 to 15 minutes, until cool enough to handle. Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.
  • 3
    Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.
  • 4
    In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended. Add more reserved chicken stock, if necessary, for desired consistency. Serve immediately or refrigerate until ready to serve.

Expert Tips

  • *For hot salsa, do not seed peppers. For medium salsa, remove half the seeds. For mild salsa, remove all seeds.

Nutrition Information

No nutrition information available for this recipe

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