Roasted Salsa Verde (Green Chile Salsa)
Ingredients
- 1 lbtomatillos
- 6anaheim green chiles
- 2serrano chiles)
(or jalapeños for less heat
- 1 mediumwhite onion
- 5 clovesgarlic
- 3 tbspwhite vinegar)
5%
- ½ tspkosher salt
Directions
- 1
Peel the outer husk/skin off the tomatillos, onion and garlic. Slice onion in half. Place on a baking sheet along with the chiles (remove seeds from chiles if you want less heat).
- 2
Place under the broiler or on the grill of your BBQ and roast the tomatillos, onion, chiles and garlic until charred all over.
- 3
Let chiles cool and scrape burnt, charred skin off (optional). Place the tomatillos, peppers, onion, garlic, vinegar (or lime juice) and salt in a food processor, blender or Vitamix, and pulse until smooth. Season to taste with salt.
Canning
- 1
Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- 2
Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
- 3
Pour Roasted Salsa Verde into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- 4
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
- 5
Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
- 6
Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Roasted Salsa Verde (Green Chile Salsa)
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Ratings & Reviews
Based on 11 ratings
Rating Breakdown
About this Recipe
Tired of bland, store-bought salsa verde? This roasted green chile salsa recipe elevates your appetizer game, delivering vibrant, authentic flavors that are far better than anything from a jar or even many restaurants. It's the ultimate way to enjoy fresh, robust green salsa at home.
Why This Roasted Salsa Verde Works
The secret to this exceptional salsa lies in roasting the tomatillos, anaheim chiles, serrano chiles, and garlic. This crucial step deepens their natural sweetness and introduces a complex, smoky undertone that raw salsa simply can't achieve. You'll find a rich depth of flavor that makes every bite truly satisfying and stands out from typical versions.
What to Expect
Prepare for a salsa that bursts with bright, tangy flavor from the tomatillos, beautifully balanced by the earthy, slightly sweet notes of roasted chiles and the aromatic depth of garlic and onion. You'll experience a pleasant, adjustable heat that awakens the palate without overpowering the fresh ingredients. This green chile salsa offers a robust, multi-layered taste sensation, making it an incredibly versatile condiment or dip.
Customization & Variations
Easily adjust the heat level by swapping the serrano chiles for milder jalapeños if you prefer a less fiery salsa. For an alternative tangy finish, or if you plan on canning, you can use bottled lime juice in place of the white vinegar.
Serving & Context
This versatile roasted salsa verde makes an ideal appetizer, perfect for dipping with crispy tortilla chips. It also shines as a vibrant accompaniment to your favorite Mexican-inspired dishes or as a flavorful topping for tacos and grilled meats.