If you’ve never made salsa verde at home, this is your sign to try it because it’s easier (and tastier) than you think! My Air Fryer Roasted Salsa Verde is fresh, zesty, and budget-friendly. It only takes a few minutes to make, and it’s so much better than store-bought. I use the air fryer to roast the veggies until they’re charred and sweet, then I blend everything up into a chunky salsa that’s perfect with chips, tacos, bowls, or anything else you’re craving. This is one of those recipes I keep coming back to it’s simple, fast, and always a hit at parties!

Method

Prep the Veggies

The first step is prepping your vegetables. Start by removing the papery husks from the tomatillos and giving them a good rinse tomatillos often feel sticky, so don’t skip this part. After rinsing, slice each tomatillo in half and set them aside. Next, move on to the peppers: cut the jalapeño and serrano in half lengthwise and remove the seeds if you want a milder salsa. If you like a little more heat, you can leave some of the seeds in. Then, take your onion and quarter it so the pieces are large enough to roast without falling apart. Peel your garlic cloves, but don’t add them to the rest of the veggies just yet they’ll go into the air fryer later since they cook faster.

Air Fry the Veggies

Preheat your air fryer to 400°F while you start arranging the veggies. Place the tomatillos cut side down in the basket or tray of your air fryer, then add the halved peppers and onion quarters. Give everything a light spray with avocado oil, which helps the veggies roast and caramelize rather than steam. Air fry for 5 minutes, then open the basket and add the garlic cloves on top of the other veggies. Return everything to the air fryer and roast for another 6 minutes. By the end of this step, the tomatillos should be soft and slightly blistered, the onions should look a bit golden, and the peppers and garlic should be tender and fragrant. Let everything cool slightly before moving on to the next step just a few minutes is enough.

Blend the Salsa

Once the veggies are cool enough to handle, transfer them all to a blender or food processor. Add the fresh lime juice, chopped cilantro, and kosher salt. Blend the mixture until you reach your preferred consistency. Some people like it super smooth, while others (like me!) enjoy a slightly chunky texture for more bite. After blending, give it a taste this is your chance to add more lime juice or salt if needed. Everyone’s flavor preference is a little different, so adjust to make it just right for you.

Necessary Tools

Air fryer
Tongs or spatula
Blender or food processor
Knife and cutting board
Measuring spoons
Citrus juicer (optional)
Bowl or jar for serving/storing

Air Fryer Roasted Salsa Verde

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: Mexican, KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 lb tomatillos, halved
1 jalapeño pepper, halved and seeds removed
1 serrano pepper, halved and seeds removed
1 small onion, quartered
4 cloves garlic
¼ cup lime juice (about 1–2 limes)
⅓ cup fresh cilantro
½ tsp kosher salt
Avocado oil spray (or any spray oil you like)

Directions

Prep the Veggies:
Start by peeling the papery skins off your tomatillos and giving them a good rinse they can feel a bit sticky. Slice them in half and prep the rest of your veggies: cut the jalapeño and serrano peppers in half and remove the seeds (or leave them in if you want more heat), quarter the onion, and peel the garlic cloves (but set them aside for now).
Air Fry the Veggies:
Preheat your air fryer to 400°F. Place the tomatillos (cut side down), peppers, and onions in the air fryer basket or tray. Give everything a quick spray with avocado oil to help with roasting. Cook for 5 minutes, then carefully open the air fryer and add the garlic cloves. Roast for another 6 minutes, until everything is soft and slightly charred. Let the veggies cool for a few minutes once they’re done.
Blend the Salsa:
Once cooled a bit, transfer all the roasted veggies into a blender or food processor. Add the lime juice, chopped cilantro, and kosher salt. Blend until you reach your favorite texture I like mine a little chunky, but you can go smooth if that’s your thing. Taste and adjust the lime juice or salt as needed.

Notes

Don’t skip the oil spray. It helps the veggies roast evenly in the air fryer instead of steaming.
Add the garlic later. Garlic cooks faster than other veggies, so wait until the halfway point to avoid burning.
Watch the spice level. Serrano and jalapeño peppers can vary in heat. You can taste and adjust by adding just a bit of one pepper at a time to the blender.
Let it cool slightly. Blending super hot ingredients can cause pressure to build in the blender, so let them rest a few minutes.
Use fresh lime juice. It makes a big difference in the brightness and flavor of the final salsa.

Serving Suggestions

Serve with tortilla chips for a perfect snack or party dip
Spoon over tacos, burrito bowls, grilled chicken, or roasted veggies
Use it as a salsa base for enchiladas or baked nachos
Mix into rice or scrambled eggs for a flavor boost
Store in the fridge for up to 5 days it tastes even better the next day!

Fun Fact

Tomatillos look like green tomatoes, but they’re actually closer to gooseberries! They grow inside a papery husk and have a tangy, citrusy flavor that makes salsa verde so special.

Conclusion

This Air Fryer Roasted Salsa Verde is one of those magical recipes that’s fast, simple, and full of bold flavor. Roasting everything in the air fryer brings out the sweetness in the tomatillos and gives the salsa that smoky touch. Whether you’re serving it at a BBQ, adding it to your tacos, or just dipping with chips on the couch, this recipe is a keeper. It’s fresh, zesty, and always the first thing to disappear at the table. Hope you love it as much as I do!