Jamie Oliver’s Roasted Salsa Verde is not your typical store-bought green sauce. It’s smoky, punchy, herb-packed and bursting with that roasted depth you only get from a hot oven or grill. Traditional salsa verde tends to be raw and zesty. Jamie takes it up a notch by roasting the ingredients-bringing out their natural sweetness and taming some of the sharper edges.
What you get is a sauce that walks the line between rustic and refined. It’s got a deep, toasty flavor but it still tastes green and fresh. It works wonders on grilled meats, fish, tacos, even roasted veggies. Basically, if it’s coming off a grill or out of a pan, this salsa wants to be on it.
Jamie Oliver Roasted Salsa Verde Recipe
Ingredients Needed
This is a super flexible recipe but here’s what Jamie usually goes with:
- Fresh tomatillos or green tomatoes – About 500g. If you can’t find tomatillos, green tomatoes or even regular cherry tomatoes work in a pinch.
- Garlic cloves – 2 to 3, skin on. Roasting them in their skins mellows them out.
- Fresh green chilies – 1 or 2 depending on your heat tolerance.
- Fresh coriander (cilantro) – A big handful, stalks and all.
- Fresh mint leaves – Just a few. Adds a surprising freshness.
- Lime – For that citrusy zing.
- Olive oil – A glug or two, good quality if you have it.
- Salt & pepper – To bring it all together.
Optional add-ins:
- A splash of red wine vinegar or a spoon of capers if you like it tangy.
- A bit of honey if your tomatillos are super sharp.
Equipment Needed
No fancy gadgets needed, just kitchen basics:
- Baking tray (for roasting)
- Tongs or a spatula
- Food processor or blender (or a pestle and mortar if you’re feeling old school)
- A small knife
- Chopping board
That’s it. No need to dig out your stand mixer or anything high-tech.
How To Make Jamie Oliver’s Roasted Salsa Verde
Here’s the good stuff-let’s walk through it:
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Roast the base.
Preheat your oven to about 200°C (400°F). Toss your tomatillos (or tomatoes), garlic (skin on) and chilies onto a baking tray. No need to peel or prep them much. Drizzle with olive oil and roast for 15-20 minutes or until they’re soft, blistered and just starting to char.
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Cool slightly.
Let everything sit for a few minutes so you don’t melt your blender. Peel the garlic cloves (they’ll pop right out of their skins now).
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Blend it all.
Tip the roasted stuff into your blender. Add the coriander, mint, a big squeeze of lime juice, a pinch of salt and a drizzle of olive oil. Blitz until it’s chunky or smooth-up to you. Taste and adjust. Maybe more lime? A pinch of salt? A dash of vinegar?
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Serve or chill.
You can serve it warm, straight away. Or let it cool down and refrigerate-it keeps well for 2-3 days and the flavors deepen.
What I Learnt
Making this salsa taught me a few surprising things:
- Roasting changes everything. Those sharp, almost sour tomatillos mellow out into something rich and smoky. Same with garlic-it’s like a completely different ingredient once roasted.
- You don’t need a ton of ingredients. It’s all about technique. The depth comes from the cooking, not a million spices.
- Fresh herbs after heat = magic. Adding the coriander and mint after roasting keeps the sauce alive and bright, even though the base is super earthy.
- You can totally riff on this. I’ve tried it with jalapeños, added a touch of cumin once, even stirred in some yogurt to make a creamy dip version. It’s forgiving and endlessly tweakable.
Recipe Tweaks For Jamie Oliver’s Roasted Salsa Verde
Jamie’s roasted salsa verde is bold, punchy and packed with fresh herbs. But hey, even great recipes can be tweaked to match your taste. Let’s talk about how to riff on the classic.
1. Play With the Herbs
Jamie usually leans into parsley, mint and basil. Want more heat? Swap in a bit of coriander (cilantro). Like it earthier? Add tarragon. Just go easy-tarragon can overpower if you’re not careful.
2. Roast More Than Just Tomatillos
If you’ve got access to tomatillos, roast those bad boys till they blister. But don’t stop there-throw in half an onion, a garlic clove (unpeeled) and even a green chili. Roasting brings out a smoky sweetness you won’t get raw.
3. Add Some Crunch
It’s not traditional but a handful of toasted pumpkin seeds or walnuts blended in adds depth and texture. It turns a sharp sauce into something creamy and nutty. perfect for spooning over roasted meats or grilled veg.
4. Brighten or Tone Down the Tang
Jamie’s version can lean acidic with all that lemon juice and capers. If that’s too much for you, reduce the lemon or leave out the capers. On the flip side, if you love tang, toss in a splash of sherry vinegar or even pickle brine.
5. Make It Creamy
This is a little off-script but stirring in a spoonful of Greek yogurt or avocado at the end makes the salsa smoother and mellower. Still punchy-just softer around the edges.
Storage Tips For Leftovers
You made a big batch (good call) but now what? Let’s keep that verde fresh and vibrant.
1. Store It Airtight
Pop it in a clean glass jar with a tight lid. Avoid plastic-herbs and acidity can stain and leave weird flavors behind. Glass keeps everything tasting as it should.
2. Add a Layer of Oil
This is a pro tip: drizzle a thin layer of olive oil on top before sealing. It keeps air out and helps preserve the color and flavor.
3. Fridge Life
In the fridge, it’ll stay good for about 4 to 5 days. After that, the herbs can turn bitter and the texture might go off. Give it a sniff and a stir before using again.
4. Freeze It
Yes, you can freeze salsa verde! Pour it into an ice cube tray, freeze, then transfer the cubes into a freezer bag. They’ll last up to 2 months. Thaw what you need and stir well before using.
Bonus Tip: If the salsa looks dull after sitting, just squeeze in a little fresh lemon juice and give it a quick blitz to wake it up.
What To Eat With Jamie Oliver’s Roasted Salsa Verde?
This salsa doesn’t just belong on one dish. It’s a free spirit. Here’s how to put it to work:
1. Grilled Meats
This one’s a no-brainer. Chicken thighs, pork chops, lamb, steak-anything with a char goes beautifully with a spoonful of this green magic.
2. Roasted Veg
Cauliflower, sweet potatoes, carrots-toss them in olive oil, roast until golden, then drizzle the salsa on top. It cuts through the richness and lifts everything up.
3. Eggs, But Make Them Fancy
Top your scrambled eggs or poached eggs on toast with a swirl of salsa verde. Add feta if you’re feeling indulgent.
4. Pasta, Believe It or Not
Toss warm pasta with a few spoonfuls of salsa verde, olive oil and grated Parmesan. It’s like pesto’s wild cousin.
5. Grain Bowls & Salads
Use it like a dressing. Mix it into a bowl of quinoa or farro with roasted veg or drizzle it over a leafy green salad with chickpeas or grilled halloumi.
6. Sandwiches & Wraps
Slather it onto a crusty roll with grilled chicken or roasted mushrooms. It adds zing, moisture and loads of flavor.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Roasted Salsa Verde?
You’ll need fresh herbs like parsley, mint, and basil, garlic, anchovies, capers, roasted peppers, olive oil, and lemon juice.
Can I Make Jamie Oliver’s Roasted Salsa Verde Ahead Of Time?
Yes! It actually tastes better if you let the flavors meld. Just store it in an airtight container in the fridge.
What Can I Serve Roasted Salsa Verde With?
It’s great on grilled meats, fish, veggies, or even as a dip for bread. Very versatile!
