Roasted Spicy Salsa Verde
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Roasted Spicy Salsa Verde

SpeedySanchez 0

"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. "

Ingredients 30 m {{adjustedServings}} servings 11 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  3. Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  4. 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.
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How to Make Salsa

Use your food processor to make homemade salsa from fresh ingredients.

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Reviews 15

  1. 19 Ratings


Hubs particularly liked this but I thought it was a little flat, one dimensional in flavor. I think it would benefit from some cumin and Mexican oregano. Hubs found the cooking process on the grill fun and relaxing - a great "unwinder" after the workday grind. We served this with soft chicken tacos.


Fabulous. I added fresh squeezed lime juice. To linda2d, not sure what you added to your recipe photo that is red???? Also, it is hard to comprehend that 1 1/2 inch slice of an onion would end up overpowering.......Maybe you used more? Just a thought...... May 3, 2010 ---- Made this again last night, this time using anaheim and jalapeno chiles, no tomatoes. Added some lemon juice and jalapeno juice from a jar of jalapenos. Went well over baked chicken breast.


We found the onion and garlic to be overpowering and did not enjoy this as a dip but we did like the flavor it added to our burritos. My poblanos were on the small side but are usually pretty hot so I didn't want to add another. The tomatillos were also small so I added a couple extras. I will try this again because I like the roasted flavor but I will probably reduce the onion or add it at the end rather than first so they don't get as pulverized. I tried to make it smoother so they may have released too much juices. SAFETY NOTE: One of my tomatillos burst on the grill and squirted hot juice at me.EDIT2/17/10 made again but minced onion & garlic by hand and added at end with much better results. BTW the red is an extra ripe pepper, nothing mysterious.