For a smokier flavor, consider using a charcoal grill or smoker box on a gas grill. The heat level of the salsa can be adjusted by controlling the amount of seeds and membranes left in the pepper pods. Remove more for a milder salsa, or leave some in for a spicier kick. If you don't have a grill, you can roast the vegetables under the broiler in your oven. This salsa pairs perfectly with grilled meats, tacos, tortilla chips, or as a flavorful topping for eggs.
Roasted Spicy Salsa Verde
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS89
Unleash the vibrant flavors of a traditional roasted pepper salsa verde, crafted with a modern twist. This recipe captures the essence of a rustic, fire-kissed salsa, delivering a symphony of smoky heat and tangy freshness. Skip the painstaking labor of a molcajete and embrace the convenience of a food processor for a quick and easy culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Fiber1 g
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Protein0 g
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Sodium2 mg
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Sugar1 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Preheat an outdoor grill for high heat, ensuring the grate is lightly oiled to prevent sticking. (5 minutes)
02
StepRoast the Vegetables: Arrange the poblano peppers, serrano peppers, and tomatillos directly on the hot grill. Roast, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to release their juices. (10 minutes)
03
StepPrepare the Peppers: Remove the roasted vegetables from the grill. Scrape off the majority of the blackened pepper skin. Cut off the stems, slice the peppers lengthwise, and carefully remove the seeds for a milder salsa. (5 minutes)
04
StepProcess the Base: In the work bowl of a food processor, combine the onion and garlic. Pulse approximately 4 times to finely chop. (1 minute)
05
StepCombine and Blend: Add the prepared peppers to the food processor, pulsing 4 times to roughly chop. Incorporate the roasted tomatillos and season generously with salt. Pulse in short bursts until the salsa reaches your desired consistency, ranging from chunky to smooth. (2 minutes)
06
StepFinish and Serve: Gently stir in the fresh cilantro. Taste and adjust seasonings as needed. Serve immediately or chill for later enjoyment. (2 minutes)
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RECIPE REVIEWS
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Adrienne Streich
Jun 30, 2025This recipe is amazing! The roasted flavor is so much better than raw salsa.
Liliane Purdy
May 3, 2025The instructions were very easy to follow, and the salsa turned out great.
Katheryn Bahringer
May 2, 2025I found it a little too spicy, so I used only one serrano pepper next time.
Alisa Boehm
Mar 23, 2025I added a little bit of lime juice and it was perfect!
Margarita Ohara
Mar 3, 2025This salsa is so versatile! I've used it on tacos, eggs, and even grilled chicken.
Raphaelle Gislason
Feb 24, 2025So simple and quick to make, and the flavor is incredible.
Kathryne Pfeffer
Aug 4, 2024I love that you can control the heat level. I like mine really spicy!