Green salsa with roasted peppers made similarly to grandma’s recipe, albeit without the molcajete. The food processor makes it much simpler to prepare. The number of seeds and membrane you leave in the pepper pods will determine how hot your salsa will be.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 cup |
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 (Optional)
Instructions
- 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.
Reviews
This is a good recipe. I just roast everything in the oven. I’m not about to use the barbeque everytime I want to make it. Just turn the oven on high and put the cookie sheet on the top shelf.
enjoyed it very much and the flavor was great
grilled it many times. I love it. I add more garlic because I hate vampires. I decided to smoke the peppers and tomatillos instead of grill them. Wow! I smoked the halved peppers and tomatillos for a half hour instead of grilling them. Outstanding! If you liked smoke flavored foods.
I thought this might be too spicy, so I tried using jalapenos instead of serranos. I really think the recipe needs the spice, otherwise it will be too bland.
I just had to update to mention that my husband, whom initially spit out the salsa when he tried it as dip, ate my tamales that I made using this green salsa recipe. They were so good. Thanks again for this recipe. I no longer buy canned.
OMG! Tried this recipe not too long ago and it was FANTASTIC! It is so easy to make that we now use it all the time to add some zip and lots of flavor to our meal, what ever it is!
good recipe. I like the roasting of the vegetables.
spicy, but really good
This recipe is a good base. Like most of the reviewers, I tweaked the recipe a bit to make it more dimensional. I added an avocado for richness and some lime juice. Yum!
This is so fresh and flavorful and serranos pack some heat! I added a little lime juice. So good!
I love verde salsas but have never made one myself. This recipe caught my eye with the roasting method. I used two small jalapeños in lieu of serranos peppers since my garden is full of them. The first couple bites lacked flavor for us but certainly not heat. So we added more cilantro, a good squeeze of fresh lime and couple dashes of cumin, and some fresh oregano from the garden…much better flavor. I did enjoy the roasted flavor and if I make again I’ll roast the onion and garlic also. So with a little bit of tweaking this is a pretty good salsa.
Hubs particularly liked this but I thought it was a little flat, one dimensional in flavor. I think it would benefit from some cumin and Mexican oregano. Hubs found the cooking process on the grill fun and relaxing – a great “unwinder” after the workday grind. We served this with soft chicken tacos.
I added some jalapenos and about a tablespoon of lime juice to this recipe. I roasted the jalapenos like i did the other peppers and it was a big hit at the playoff party i went to. Great Recipe!!!
This turned out great!!!!!!
This was very good. I used jalapeno peppers instead of serranos. I kept the charred peels on the vegetables for flavor. We roasted the onion and the garlic on the grill too. This was indeed spicy and had quite a kick to it, but isn’t super hot. Thanks! We had a great time making this salsa and are going to enjoy eating it even more.
Delicious! I served this as the dipping sauce for a carne asada burrito. Not having access to a grill, I blackened the peppers in the oven (with the rack in the second highest slot) which worked fine. Next time I’ll cut the garlic in half and add lime juice as it was a bit thick and garlicky.
Very good, but I needed more oomph. I added cumin & lime juice. I also love onion, garlic and cilantro so I used more of all 3. But, that’s what is great about recipes, you get to personalize. Thanks for sharing!
Fabulous. I added fresh squeezed lime juice. To linda2d, not sure what you added to your recipe photo that is red???? Also, it is hard to comprehend that 1 1/2 inch slice of an onion would end up overpowering…….Maybe you used more? Just a thought…… May 3, 2010 —- Made this again last night, this time using anaheim and jalapeno chiles, no tomatoes. Added some lemon juice and jalapeno juice from a jar of jalapenos. Went well over baked chicken breast.
We found the onion and garlic to be overpowering and did not enjoy this as a dip but we did like the flavor it added to our burritos. My poblanos were on the small side but are usually pretty hot so I didn’t want to add another. The tomatillos were also small so I added a couple extras. I will try this again because I like the roasted flavor but I will probably reduce the onion or add it at the end rather than first so they don’t get as pulverized. I tried to make it smoother so they may have released too much juices. SAFETY NOTE: One of my tomatillos burst on the grill and squirted hot juice at me.EDIT2/17/10 made again but minced onion & garlic by hand and added at end with much better results. BTW the red is an extra ripe pepper, nothing mysterious.