Roasted Spicy Salsa Verde – a delicious recipe with peppers, serrano chile peppers, fresh tomatillos, white onion, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
49
kcal
Calories
10
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 fresh poblano chile peppers, 2 serrano chile peppers, 6 fresh tomatillos, husks removed, 1 1/2-inch slice of white onion, and more.
Yes, Roasted Spicy Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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