Roasted Chile Salsa Verde
Salsa Verde is a classic staple for any Mexican-inspired meal, but when you add a smoky twist with grilled veggies, it takes things to a whole new level.
Equipment
- Food Processor
- Grill
Ingredients
- 1 Red Onion Large
- 2 Poblano Peppers
- 2 Anaheim Peppers
- 2 Hatch Peppers
- 1-2 Jalapeño Peppers
- 2-3 Garlic Cloves Minced
- 1/4 cup Cilantro Fresh
- 1/4 cup Lime Juice Fresh
- Salt to taste
- 4-6 Tomatillos Optional
Instructions
- Preheat your grill to medium-high heat. Place the peppers and onion directly on the grill and cook, turning occasionally, until the skins are blistered and the vegetables are softened—about 8-10 minutes. If you are using tomatillos make sure you grill these with the peppers.
- Once the veggies are grilled, remove them and let them cool slightly. Peel off the skins from the peppers (don’t worry if a little char remains—it adds to the flavor). Remove the stems and seeds from the peppers for a milder salsa or leave some seeds in for more heat.
- Transfer the grilled peppers, red onion, garlic cloves, cilantro, and lime juice into a food processor. Pulse until you reach your desired consistency.
- Add salt to taste and pulse again to combine. If you want a thinner salsa, you can add a bit of water or more lime juice until it reaches your preferred texture.
- For the best flavor, refrigerate the salsa for at least an hour before serving to let the flavors meld together. Serve with tortilla chips, tacos, or as a topping for grilled meats.