Roasted Salsa Verde


Serves 4-6


  • 1 Lb. Tomatillos, husked and rinsed under cold water

  • 1/2 Small White Onion

  • 3 Garlic Cloves, peeled

  • 2 Serrano Peppers (or 1 for less heat), remove stem

  • 1/4-1/2 Cup Cilantro

  • Sea Salt, to taste


  1. Over medium-high heat, heat up your cast iron skillet or griddled. Add the tomatillos, onion and serrano’s. Roast, turning occasionally, until they’re chard, 10 to 12 minutes.

  2. Add roasted tomatillos, serrano’s, onion, garlic cloves, and salt to your blender. Blend until desired consistency, to use as a dip I leave it chunkier, for tacos I prefer the salsa smoother.

  3. Lastly, add the cilantro and blend for a few seconds to incorporate into the salsa. Taste and add more salt to taste, enjoy!