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Tomatillos, serrano peppers, onion, and garlic roasting in a cast iron skillet.

Roasted Tomatillo & Serrano Salsa Recipe | Easy Salsa Verde

This roasted tomatillo and serrano salsa is bright, tangy, and packed with flavor. Perfect for tacos, eggs, chili, or anytime you need a punchy salsa verde.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling: 1 hour
Total Time: 1 hour 15 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: , Salsa Verde, green salsa, Roasted Tomatillo Serrano Salsa, spicy
Servings: 6 1/4 c. servings
Calories: 21kcal
Author: Tay M.

Equipment

  • 1 Heavy skillet, griddle, or comal
  • 1 Tongs
  • 1 Blender or food processor
  • 1 Cutting board & knife
  • 1 Container with lid
  • 1 Flexible spatula (optional)

Ingredients

  • 8-10 tomatillos, fresh husked and rinsed
  • 3-4 serrano peppers (adjust to taste)
  • ½ medium white onion peeled
  • 3 garlic cloves, large unpeeled
  • ¾-1 tsp salt or to taste

Instructions

  • Preheat a dry skillet, griddle, or comal over medium-high heat.
  • Place the tomatillos, serrano peppers, onion, and unpeeled garlic cloves directly onto the hot surface. Roast for 8 to 10 minutes, turning occasionally, until the vegetables are softened, blistered, and charred in spots. The tomatillos will turn from bright green to an olive or yellow-green as they cook. Note: The garlic may roast faster — remove it early if it softens or the skin darkens deeply.
  • Allow the vegetables to cool slightly. Peel the garlic
  • Transfer the roasted ingredients to a blender or food processor. Add the salt.
  • Blend until smooth or leave slightly chunky, depending on your preference. Taste and adjust seasoning as needed.
  • Transfer the salsa to a container, cover, and chill in the refrigerator for at least 1 hour to let the flavors develop
  • Serve chilled, or let it come to room temperature before serving if desired.

Notes

Roasting Tips:

Tomatillos will change from bright green to an olive or yellow-green as they cook. Garlic roasts faster — pull it early if it softens or the skin darkens deeply.

Onion Option:

Prefer a raw onion bite? Finely dice the onion, rinse it well in cold water, and stir it in after blending for more texture and sharper flavor.

Chili Heat:

Serranos bring a sharper, more direct kind of heat. For a milder salsa with a different heat character, you can substitute jalapeños. It’ll still be spicy, just less intense or punchy.

Bouillon Option:

Some folks like to use a little Chicken Bouillon (like Knorr) instead of salt for extra savoriness. Start small and taste as you go.

Storage:

Store in an airtight container in the fridge for up to 5 days. Flavor improves after a day or two. Stir before serving if it separates.

Freezing:

Freezes well for up to 2 months if blended smooth. Stir after thawing. Best for cooking, sauces, or marinades, but still good for dipping.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 389mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.4mg
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