Roasted Veggie Salsa Verde

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5 from 1 vote

Roasted Veggie Salsa Verde

Traditional "green salsa" is a staple on every Mexican table. Now you can easily make your own by roasting tomatillos, onions and peppers for a salsa verde that is to die for!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dips and Dressings
Cuisine: Mexican
Servings: 4 cups
Calories: 90kcal


  • 1 ½ lb tomatillos skins discarded and roughly chopped
  • 1 large onion chopped
  • 4 poblano peppers seeded and chopped
  • cooking spray
  • ½ tsp salt
  • 3 TB cilantro chopped
  • 1 garlic clove minced
  • ¼ tsp cumin


  • Preheat oven to 450 degrees and coat two baking sheets with cooking spray.
  • Spread tomatillos, onions, and peppers evenly across both sheets. Spray lightly with cooking spray and sprinkle with salt. Roast for 35-40 minutes, stirring once, until veggies are lightly browned. 
  • Remove and pulse in a blender or food processor. Stir in cilantro, garlic, and cumin.


Calories: 90kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Sodium: 297mg | Potassium: 704mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13.1% | Vitamin C: 142.8% | Calcium: 3% | Iron: 8.9%

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