Feelin saucy?? This is a good one folks. And super easy. A little spicy, a little smoky, a little acid…its a party for your mouth and goes well on all the meats.

Roasted Pepper Salsa Verde

  • Difficulty: easy
  • Print

A zesty, fresh salsa that can be added to marinades, dressings, or shines bright all on its on drizzled over your favorite protein.

Ingredients

  • 1 1/2 pounds of tomatillos (husks removed) or small green tomatoes
  • 2 poblano chiles
  • 1 cup celery, finely chopped
  • 1 onion, cut into thick slices
  • 2 cloves garlic, peeled
  • Extra virgin olive oil or avocado oil for roasting
  • Salt and pepper
  • 1/2 cup cilantro leaves
  • 1 lime; juiced (may need to use juice from 1 1/2 – 2 limes if using green tomatoes as they are less tart than tomatillos)

Directions

  1. On a large baking sheet covered in foil and greased with oil, evenly spread out the tomatillos (or green tomatoes), poblano chiles, onion, and garlic.
  2. Brush with oil and sprinkle liberally with salt and pepper.
  3. Broil for 10 to 15 minutes, turning veggies occasionally. Be sure to take out pieces as you go that have become charred and cooked through.
  4. Once veggies are cooled, peel and seed the chiles.
  5. Puree the chiles, tomatillos (or green tomatoes), onion, garlic, and cilantro in a food processor. Add in the lime juice and salt and pepper (if needed) and pulse a couple more times.
  6. Store in the fridge in a jar with a tight seal for 1-3 weeks or freeze for use up to months later. ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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