roasted spicy salsa verde

Ingredients

• Servings: 1
• 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 (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an outdoor grill for high heat, and lightly oil the grate.
• 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.
• scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• 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.