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Roasted Salsa Verde

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1 made it  |  0 reviews   |  1 photos

"A fresh, green, roasted salsa that's quick to prepare!"
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1 h servings 35
Original recipe yields 10 servings


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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  3. Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  4. Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Nutrition Facts

Per Serving: 35 calories; 0.6 7.3 1.2 0 21 Full nutrition

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