Roasted Salsa Verde

dipping a chip into a bowl of salsa Verde


  • 2 pounds Tomatillos (Paper husk removed and cleaned)
  • 2 Large Anaheim Peppers
  • 4 Large Garlic Cloves (with skin still on)
  • 1 Medium Yellow onion (Quartered)
  • 2 TBS Lime Juice (Fresh squeezed is best)
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Move the oven rack to the second to the top position and set the oven to broil.
  2. Place the tomatillos on a baking sheet and broil until they are charred on the top, then shake the baking sheet or use a spatula to turn the tomatillos and char the other side. Remove from oven and set aside to cool.
  3. On another baking sheet place the Anaheim peppers and garlic cloves.  The peppers take longer to char, so you'll  char the garlic, on both sides and remove the garlic before the peppers are done being charred. Once the peppers are charred on all sides remove them from the oven and set aside to cool
  4. While the charred ingredients are cooling bring out your food processor or blender and set it up.
  5. When they are cool enough to handle. remove the skin from the peppers and garlic and discard. Cut the peppers open to remove the seeds (you may keep the seeds if you want a spicier Salsa Verde). 
  6. In small batches blend the ingredients together until you get your desired consistency.  Mix all blended  batches together to ensure even distribution of ingredients.  Salsa Verde is ready to be used or stored for future use.