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jar of roasted salsa verde being held up with title

Roasted Salsa Verde

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


  • cast iron griddle


  • 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


  • 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.


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.