Roastedpepper green salsa just like grandma makes it well minus the molcajete Its 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
Prep Time
30 mins
Dificult
Medium
Servings
12
Ingredients
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
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