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Roasted Spicy Salsa Verde
Roasted Spicy Salsa Verde
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Bright and zesty tomatillo and chile salsa with charred pepper notes.
Ingredients:
  • 2 fresh poblano chile peppers
  • 2 serrano chile peppers
  • 6 fresh tomatillos, husks removed
  • 1 1/2-inch slice of white onion
  • 2 cloves garlic
  • salt to taste
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Get your outdoor grill ready by preheating it to high heat, and give the grate a light coating of oil.
  • Place the poblano peppers, serrano peppers, and tomatillos on the hot grill. Grill, turning every 2 minutes, until the peppers are charred and blackened evenly, and the tomatillos turn pale yellow and start to release juice, approximately 10 minutes. Remove from the grill.
  • Peel off charred pepper skin, trim stems, halve peppers lengthwise, and deseed.
  • Combine onion and garlic in a food processor and pulse 4 times to chop. Add peppers, pulse to roughly chop, then add tomatillos and salt. Pulse until desired smoothness, then stir in cilantro.

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