Today’s recipe is a tasty dip, Roasted Salsa Verde. With Cinco de Mayo just around the corner, I thought it my duty to share.

Roasted Salsa Verde by Diverse Dinners

Roasted Salsa Verde is a great dip, but it has so many more uses. Taco sauce, all over some carnitas or carne asada. It’s also wonderful drizzled over meat or fish too. Moreover, it complements eggs very well, so say hello to a great brunch.

Nearly everyone I know (ok, perhaps just me and cousin Tracy) is preparing for Cinco de Mayo. My fridge is stocked with jalapenos; queso fresco; tortillas; black beans – you name it, I’ve got it.

I haven’t yet decided on my 2019 Cinco de Mayo tipple. Should I go with my usual bottle of Mezcal or splash out and shed some dosh (English slang for money) on a refined Tequila? I just can’t make up my mind.

I’m also not sure what to make to eat, maybe some pork belly tacos. I had a great pork belly taco at ATLA recently. It was a very inspiring dish, I might be able to recreate. If you’re looking for a great brunch spot ATLA is it folks. The food and drinks are very good.

Perhaps I should serve at least one of the dishes I have shared in previous years. What do you think?

Roasted Salsa Verde is very easy to make. The primary ingredients are tomatillo, poblano, onion and jalapeno which are roasted until they blister or golden and then blended with avocado, lime juice, cilantro and salt.

Roasted Salsa Verde by Diverse Dinners

Don’t worry if you have Roasted Salsa Verde left over. It keeps well for at least one week when stored in an airtight container in the fridge, so don’t worry if you have some leftover.

You’ll want your Roasted Salsa Verde to be semi-chunky. A food processor is the best tool to get the right consistency but. If your only tool is a blender, that’s fine, just pulse and stir if needed.



155 cal


4 g


29 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Roasted Salsa Verde

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 poblano peppers (halved and deseeded)
  • 4 tomatillos (husks removed and halved)
  • 2 jalapenos (halved and deseeded)
  • Half of 1 medium unpeeled white onion (cut in half)
  • 1 medium avocado (diced)
  • 1 packed cup cilantro (chopped)
  • 1 tbsp lime juice
  • Salt to taste
  • Equipment & Utensils
  • Large baking tray
  • Large sealable container
  • Food processor


  1. Place poblanos, tomatillos, jalapenos and onion cut side down on a baking tray and place in a preheated oven at 425.
  2. Allow ingredients to cook until they blister and then remove from oven.
  3. Remove skin from onions and place in food processor.
  4. Place poblanos, tomatillos and jalapenos in an airtight container and seal, and let sit for 5-10 minutes.
  5. Pour juices that released while roasting into the food processor.
  6. Check peppers and tomatillos, you should be able to peel away skins from peppers and tomatillos.
  7. Tip the roasted skin-free ingredients into the food processor.
  8. Pulse until ingredients are mixed, then add avocado, cilantro, lime juice and salt and pulse some more until combined but still chunky.