Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes Roasted Spicy Salsa Verde 4.6 (29) 21 Reviews 11 Photos 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. Submitted by SpeedySanchez Updated on February 18, 2025 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 12 Yield: 1 cup Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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) Directions 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. I Made It Print 48 home cooks made it! Nutrition Facts (per serving) 11 Calories 0g Fat 2g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 11 % Daily Value * Total Fat 0g 0% Sodium 2mg 0% Total Carbohydrate 2g 1% Dietary Fiber 1g 3% Total Sugars 1g Protein 0g 1% Vitamin C 10mg 11% Calcium 5mg 0% Iron 0mg 1% Potassium 81mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.