Roasted Spicy Salsa Verde


  • 2 fresh poblano chile peppers
  • 2 serrano chile peppers
  • 6 fresh tomatillos, husks removed
  • 1 ½-inch slice of white onion
  • 2 cloves garlic
  • salt to taste
  • 1 tablespoon chopped fresh cilantro (optional)

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 t...

View full recipe at SpringPad


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