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Home > Recipes > “Smoky” & Roasted Salsa Verde (and Salsa Roja)
Author:

Kevin Curry

“Smoky” & Roasted Salsa Verde (and Salsa Roja)

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Salsa Verde is one of those sauces that everybody enjoys. It is so universal, it can be used in salads, with different vegetables or proteins, possibilities are truly limitless. That being said, with so many Salsa Verde recipes you can make any version that suits your taste. 

On that note, here is my smoky and roasted Salsa Verde recipe that you simply have to give a go and see how versatile and tasty it is. Trust me when I say this, you will get hooked on the taste and you will add it every time for that spicy kick it provides. 

Now, to make this amazing smoky Salsa Verde recipe, you will need the following ingredients.

To start with, you will need a pound of raw and peeled whole tomatillos. This should be around 14 or so tomatillos. If you want, you can substitute tomatillos for either chocolate heirloom tomatoes or Roma tomatoes. These come down to preference but preferably use tomatillos. Additionally, you will need one Serrano pepper for the heat, half a red onion diced, two garlic cloves but leave the skin on do not peel them, one cup of cilantro, one tablespoon of olive oil, lime juice to taste (one lime should do the trick but you can add more), optionally you can add one teaspoon of liquid smoke (hickory), and as always, salt and pepper to taste.

Begin the preparation by turning on the broiler in your oven. Place the tomatillos with the Serrano pepper, red onions, and garlic on the baking tray. Place under the broiler for about 15 minutes until everything is nicely roasted. Once done, peel the garlic and remove the stem and also seeds from the pepper to control the heat to your liking.

Place everything in a food processor along with other ingredients and blitz until you have a chunky consistency. That is it, enjoy the salsa with anything and everything you like!

Show full recipe

“Smoky” & Roasted Salsa Verde (and Salsa Roja)

Ingredients

* Optional Substitution Note

to make about 5 cups:

  • 1lb raw, peeled & whole tomatillo (about 14)
    • (OR use “chocolate” heirloom tomatoes or Roma tomatoes for red salsa)
  •  1 serrano pepper
  • 1/2 medium sized red onion
  • 2 garlic cloves WITH skin
  • 1 cup cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime (or to taste)
  • 1 teaspoon hickory liquid smoke (optional)
  • sea salt & pepper to taste

Steps

Step 1

Set oven to broil.

Step 2

Place tomatillo, red onion, garlic and serrano on a baking sheet. Broil for 15 minutes in the oven, flipping over the ingredients half way. After roasting the tomatillo should be soft. If the red onion is still a little solid, toss it back in the oven for an additional 5 – 10 minutes, careful not to let it burn.

Step 3

Peel the garlic.

Step 4

Set the desired amount of heat by removing some or ALL of the seeds from the serrano pepper (and removing the stem).

Step 5

Place the roasted ingredients in a food processor, then add cilantro, olive oil, lime, sea salt & pepper and liquid smoke.

Step 6

Pulse blend but careful not to overdo it. You want it somewhat chunky.

macros for 1/4 cup serving size for salsa verde

“Smoky” & Roasted Salsa Verde (and Salsa Roja)

Kevin Curry



Category
Calories 15

to make about 5 cups:

  • 1lb raw, peeled & whole tomatillo (about 14)
    • (OR use “chocolate” heirloom tomatoes or Roma tomatoes for red salsa)
  •  1 serrano pepper
  • 1/2 medium sized red onion
  • 2 garlic cloves WITH skin
  • 1 cup cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime (or to taste)
  • 1 teaspoon hickory liquid smoke (optional)
  • sea salt & pepper to taste

  1. Set oven to broil.

  2. Place tomatillo, red onion, garlic and serrano on a baking sheet. Broil for 15 minutes in the oven, flipping over the ingredients half way. After roasting the tomatillo should be soft. If the red onion is still a little solid, toss it back in the oven for an additional 5 – 10 minutes, careful not to let it burn.

  3. Peel the garlic.

  4. Set the desired amount of heat by removing some or ALL of the seeds from the serrano pepper (and removing the stem).

  5. Place the roasted ingredients in a food processor, then add cilantro, olive oil, lime, sea salt & pepper and liquid smoke.

  6. Pulse blend but careful not to overdo it. You want it somewhat chunky.

Nutrition per serving

Calories15cal
Fats1g
Carbs2g
Sugar1g
5.0
(Based on 1 reviews)

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Details

Nutrition per serving

Calories15cal
Fats1g
Carbs2g
Sugar1g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!