Roasted Salsa Verde

May 1, 2018

Our family is big fans of chips and salsa...Hey, we live in Texas!!  I cannot have nightshades which includes tomatoes (I actually have an allergy to them), bell peppers, and jalapenos so I'm not the best judge as to what constitutes a quality salsa these days but I have definitely had my fair share of good salsa in past years!  I have learned over the years that roasted vegetables are a favorite of my family so I now roast the veggies for salsa to get a distinct flavor and I particularly love the flavor in a cast iron skillet...everyone should have one!  I use my family as my taste testers and while my hubby and daughter like a spicy salsa (I leave all the seeds in the jalapeno), my son like a milder salsa so sometimes I cut out half the seeds for him.   


My family gets excited when I make this salsa and I give them a few tastes when I first make it, but it's really best the next day so I encourage you to bottle it in a mason jar or glass container for at least 24 hours.  It is first and foremost best served with chips (I prefer Siete Grain free chips) but also wonderful on tacos, nachos, burrito bowls, and whatever else you can think of.  Have fun with this recipe and please tag me on Instagram or Facebook if you make it.  Did you know you can follow "The Healing Table" on Pinterest???  Please pin my recipes! 


Roasted Salsa Verde

  • 6-8 Tomatillos, husks and stems removed

  • 3 Roma Tomatoes

  • 1 Poblano pepper, de-seeded

  • 1 Jalapeno pepper, can be de-seeded or not (depends on how spicy you want the salsa)

  • 1 Onion, sliced

  • 4 Large garlic cloves

  • 1 Small bunch of cilantro (approx. ½ cup)

  • Juice of half a lime

  • 1 teaspoon Sea salt

Heat a cast iron skillet (or any skillet) on the stove.  Add tomatillos, tomatoes and both peppers and cook, turning until charred marks appear on all sides.  When they are oozing juices, transfer them to food processor or blender (I use my Vitamix).  Add onion and garlic to skillet and cook the same way and add to blender when cooked through.  Add cilantro, lime and sea salt to blender and blend thoroughly until your desired consistency (some people like a chunkier salsa).  Allow to cool and store in a mason jar or glass container.  It’s best to allow salsa to sit a few hours before eating to allow flavors to blend.  Our family typically eats it the next day.  Store in refrigerator for up to 2 weeks.




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