This homemade roasted tomatillo or green tomato salsa recipe is SO good, with a tangy, … The Magic Step – “Seasoning the Salsa” Frying the salsa in hot oil deepens and intensifies the flavor. Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños. You can make this salsa verde as spicy as you like by adjusting the types and heat of the peppers. Blend for 30 seconds. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. Pour the blended salsa into the hot oil. The salsa should have some texture and body. This is called “seasoning” the salsa.