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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Roasted Salsa Verde

Roasted Salsa Verde

May 7, 20212 Comments

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If you have not guessed it by now, I love preparing salsa! Today I am featuring a roasted salsa verde. The ingredients are simple, fresh and delicious for all your favorite Mexican foods!

close up of salsa verde

What’s Keeping You from Preparing Homemade Salsa?

It can be a little intimidating when it comes to preparing homemade salsa. I confess that when it comes to preparing a mild salsa, I fail! Lol! If I don’t feel the heat within the first bite, I feel like it’s missing something! That’s just me though. You want to add your chile peppers a little at a time when you are blending your salsa. I actually roasted five serrano peppers this day but only used three because they were extra spicy. This is why you want to add a little at a time.

https://animoto.com/play/hkBgJIF03yQmZGDg1ZXLUA
roasted salsa verde on a spoon

Make a habit of storing your homemade salsa recipes in glass jars.

close up of me holding open jar of roasted salsa verde

Dry Roasting Ingredients

Dry roasting salsa ingredients is a traditional Mexican cooking method. This method of roasting is what I prefer to add more flavor to my salsa recipes. I do boil my salsa ingredients on most days, but this roasted flavor is delicious and worth the effort. Could you broil? Of course you can, it’s just not my favorite way because I feel the tomatillos overcook most times.

salsa ingredients on cast iron comal heating up

And if you do have to store the salsa in plastic, please don’t heat the salsa in the plastic container. Take the time to pour it in a glass microwave safe bowl or heat it on the stove top.

dry roasted salsa ingredients on a cast iron comal

Tomatillos are Naturally Very Tart!

My followers ask me how come their tomatillo salsa is sour all the time! That’s why, tomatillos are sour. They are part of the gooseberry family. You have to season well when it comes to tomatillo salsa recipes. Years ago, I read that tomatillos can impart a bitter flavor if they tear open while cooking. I always make sure they don’t overcook, and tear open for this reason. Plus, I don’t want to lose that tasty pulp inside.

dry roasted salsa ingredients on the cast iron comal
glass jar filled with salsa  with metal funnel
salsa serve with tamales

Below is an empalme(corn tortilla stacked quesadilla) garnished with roasted salsa verde and chile puya tomatillo salsa.

roasted salsa verde and red salsa on the top of an empalme

Roasted Salsa Verde

A cross between fresh and cooked ingredients with flavors of fresh cilantro, tangy tomatillos and roasted serrano peppers!
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Course: Salsa/Sauces
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Cool Ingredients: 15 minutes minutes
Total Time: 55 minutes minutes
Servings: 3 cups

Equipment

  • cast iron griddle

Ingredients

  • 10 Medium Tomatillos
  • 3-5 Serrano peppers
  • 1/3 Section White Onion
  • 3-4 Cloves of Garlic
  • Big handful fresh Cilantro
  • 1 cup Water
  • Salt To Taste

Instructions

  • Peel and wash tomatillos. Transfer them to your cast iron griddle. Add washed serrano peppers. Also add sliced onion and garlic(with skins on). Heat to medium.
  • You will flip and turn the ingredients as they begin to blister and blacken in some spots. I typically remove the garlic after 15 minutes so it doesn't burn. Total time is about 25 minutes of cooking time. Move the whole griddle off of the heat and let the ingredients cool there for 15 minutes.
  • Peel the garlic and remove the stems from the serrano peppers. Transfer garlic, peppers, onion and tomatillos to the blender. Add cilantro, water and salt to taste. Blend on high until smooth. Taste for salt.
  • Normally I would instruct you to cook your blended salsa for 10 minutes at a steady simmer. Today, I purposely am leaving the salsa as is to enjoy the fresh flavors of the cilantro and partially cooked tomatillos. But for a smoother salsa that will last a few more days refrigerated, I would suggest cooking the salsa for 7-10 minutes at a steady simmer. Store in glass jars refrigerated.

Notes

If you decide that you want to cook your blended salsa, just transfer the salsa to a medium pot. Bring it up to a steady simmer and cook it for 7-10 minutes. If you would like to preserve your salsa for a few weeks, you could add 1 tbsp of white vinegar per 1 cup of cooked salsa. You do this while it’s cooking. The vinegar will add some acidity, so adjust the salt accordingly. Transfer cooked salsa to a clean glass canning jar. Seal tight and store refrigerated for a few weeks. When pulling your salsa from the refrigerator make sure you just pour out of the jar what you think you will need. If the salsa is constantly changing temperature, it will spoil faster.  
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
holding an open jar of roasted salsa verde with title-text

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Roasted Salsa Verde, Salsa Recipes, Tomatillo Salsa

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Reader Interactions

Comments

  1. Robert J Fox

    May 7, 2021 at 6:44 pm

    Great salsas as usual, but where did you get that wide mouth funnel? I need one. Never saw one of those before.

    Reply
    • Sonia

      May 8, 2021 at 12:12 pm

      I found it at an antique store for a few dollars. They sell plastic ones in the canning supplies at most markets.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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