Roasted Spicy Salsa Verde
Description
A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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
Directions
1
Preheat an outdoor grill for high heat, and lightly oil the grate.
2
Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
3
Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
4
Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.