Description
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It’s just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 12