Roasted Bell Pepper and Tomatillo Salsa

If you love classic salsa verde but want to take it up a notch, this Roasted Bell Pepper and Tomatillo Salsa delivers bold flavor with a smoky, tangy kick. This vibrant salsa combines roasted tomatillos, bell peppers, jalapeño, garlic, and onion, creating a dip with remarkable depth and complexity. Seasoned with cumin and smoked paprika, it’s not just perfect for tortilla chips—it elevates tacos, grilled meats, burrito bowls, and roasted vegetables.

What Makes This Roasted Tomatillo Salsa Special?

While traditional salsa verde focuses mainly on tomatillos and chili peppers, this version balances the bright acidity of tomatillos and the natural sweetness of roasted bell peppers and onions. Roasting enhances the ingredients’ natural sugars, creating a rich, slightly caramelized flavor. Adding paprika and cumin brings a warm, earthy undertone that makes this salsa unique.

Why You’ll Love This Roasted Bell Pepper Salsa Verde

• Smoky, tangy, and slightly sweet – A perfect harmony of flavors
• Versatile & multipurpose – Works as a dip, taco topping, or sauce for grilled meats
• Roasting develops deep, complex flavors – Every bite is packed with taste
• Easy to make at home – Simple ingredients transformed into something special
• Customizable heat level – Control the spiciness by adjusting jalapeño seeds

The Secret to the Best Roasted Salsa Verde

The magic lies in the roasting technique. High-heat roasting at 425°F (220°C) gives the tomatillos, bell peppers, onion, jalapeño, and garlic beautiful charred edges, intensifying their natural sweetness and depth. This smoky character perfectly complements the brightness of fresh cilantro and lime juice.

Here’s a pro tip: roast garlic in its skin to prevent burning and develop a mellower, sweeter flavor. Once roasted, simply peel and blend it into the salsa for a smooth, rich taste.

How to Use This Smoky Bell Pepper Salsa Verde

• As a dip: Perfect with tortilla chips, pita chips, or fresh veggies.
• Taco topping: Drizzle over grilled carne asada, chicken, or fish tacos for an instant flavor boost.
• Burrito bowls & quesadillas: Adds a smoky, zesty kick to your favorite Mexican dishes.
• Grilled meats & seafood: Elevate steak, shrimp, or grilled chicken with this flavorful finishing sauce.
• Eggs & breakfast dishes: Transform ordinary scrambled eggs or huevos rancheros into something special.

Customizing Your Salsa

• Make it spicier: Kick up the heat with an extra jalapeño or swap in a serrano pepper.
• For a chunkier texture: Use quick pulses instead of blending smooth.
• Add more acidity: Brighten the flavors with an extra squeeze of lime juice.
• Make it creamy: Transform into a rich, creamy variation by blending in some avocado.

This Roasted Bell Pepper and Tomatillo Salsa puts a bold spin on traditional salsa verde, combining smoky, roasted flavors with bright citrus and fresh cilantro. Whether you’re serving up tacos, nachos, or grilled meats, this versatile salsa brings restaurant-quality flavor to your table. Make a batch today and taste the difference!

Roasted Bell Pepper and Tomatillo Salsa

Recipe by Kyle Taylor

5.0 from 2 votes

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Bell Pepper Salsa Verde is a vibrant and flavorful condiment made with roasted tomatillos, green and orange bell peppers, jalapeño, garlic, fresh cilantro, and lime juice. This smoky and tangy salsa is perfect as a dip for chips or a topping for tacos, grilled meats, and more.

Ingredients

• 1 pound tomatillos, husked and halved

• 2 tablespoons extra virgin olive oil

• 1 large green bell pepper, halved and seeded

• 1 large orange bell pepper, halved and seeded

• 1 large onion, quartered

• 1 jalepeno, halved and seeded

• 3 cloves of garlic, unpeeled

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 cup fresh cilantro

• 1 lime, juiced

• to taste, salt and ground black pepper

Directions

• Preheat the Oven:
  Preheat your oven to 425°F (220°C).
• Roast the Vegetables:
  Place the tomatillos, green bell pepper, orange bell pepper, onion, jalapeño, and unpeeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil and toss to coat evenly. Roast for 20 minutes until the vegetables are soft and slightly charred.
• Peel the Garlic and Blend:
  Remove the roasted garlic cloves from their skins. Transfer all roasted vegetables to a blender or food processor. Add the cumin, smoked paprika, cilantro, lime juice, salt, and ground black pepper. Blend until smooth.
• Serve:
  Transfer to a bowl and serve immediately, or refrigerate for an hour to let the flavors meld. Enjoy with tacos, grilled meats, or chips!

Notes

• Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.

SUGGESTED RECIPE: Mango and Makrut Lime Pork Carnitas

Try this Roasted Bell Pepper and Tomatillo Salsa alongside Mango and Makrut Lime Pork Carnitas for the perfect pairing. The smoky depth of roasted peppers and tomatillos complements the citrusy, caramelized richness of the carnitas, creating a bold and well-balanced bite. Spoon it over tacos, rice bowls, or simply enjoy as a vibrant dipping salsa.