Fire Roasted Salsa Verde

Because sometimes mom and dad need a snack of their own.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Fire Roasted Salsa Verde

Recipe By: Skylar Edberg in collaboration with The Eclectic Kitchen


1 1/2 lb tomatillos

2 jalapeno peppers  

2 pasilla or poblano peppers

½  of a white onion, chopped 

4  garlic cloves 

½  cup cilantro leaves

2 tablespoons fresh lime juice from 2 limes 

3 teaspoons kosher salt 

Water for thinning if needed 


Adjust oven rack about 6 inches below the broiler and set broiler to HIGH. Place the tomatillos and peppers on a rimmed baking sheet and broil for about 15 minutes, rotating every 5 minutes. The peppers and tomatillos should bubble and have blackened blisters. Remove from the oven and cool to room temperature. 

Once cool, remove the tomatillo leaves along with the stems and seeds from the peppers and transfer to a food processor fitted with a chopping blade. Add the onions, garlic, cilantro, lime and salt and pulse until slightly chunky. Store in an airtight container for up to 1 week. Enjoy!