Go Back

Roasted Salsa Verde

Jon Griffin
Here is a version of my salsa verde (green salsa) using roasted tomatillos, garlic, and onions. It has a different consistency than my boiled version.
Prep Time 10 mins
Cook Time 3 d 45 mins
Total Time 3 d 55 mins
Course Side Dish
Cuisine Mexican, Whole Food Plant Based No Oil
Servings 12
Calories 10 kcal


  • 1 lb tomatillos paper skins peeled off.
  • 2 cloves garlic
  • 2 slices onion
  • salt to taste, or omit for salt free
  • 3 chile de arbol dried (or more if you want it spicier)


  • Preheat oven to 400° F.
  • Place the vegetables on a roasting pan and roast until they are browned.
  • Blend the ingredients to a smooth puree. You can also roast the chiles if you want, but that will add more heat.
    Chile de Arbol
  • Enjoy!