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Spicy Roasted Salsa Verde

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
12 servings
Snack Mexican
Spicy Roasted Salsa Verde
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
1
Preheat your outdoor grill to its highest temperature setting, and lightly brush the grill grates with a small amount of oil to prevent sticking.
2
Arrange the poblano peppers, serrano peppers, and tomatillos on the hot grill, rotating them every 2 minutes until they achieve a uniform dark color and the pepper skins are nicely charred, while the tomatillos have softened and started releasing their juice after about 10 minutes.
3
Remove the vegetables from the grill and set them aside.
4
Carefully scrape off most of the burnt skin from the peppers, cut off their stems, and cut them in half lengthwise. Discard the seeds.
5
Add the chopped onion and minced garlic to a food processor, processing them for about 4 times to achieve a coarse chop. Add the peppers and pulse again for 4 times, followed by the tomatillos and a pinch of salt. Continue processing until you reach your desired consistency, then stir in the chopped cilantro.