Roasted Spicy Salsa Verde

Name: Roasted Spicy Salsa Verde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cloves garlic; 2 fresh poblano chile peppers; 4 servings salt to taste; 2 serrano chile peppers; 6 fresh tomatillos, husks removed; 1 inches white onion

Roasted Spicy Salsa Verde might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 4. Watching your figure? This gluten free, primal, and whole 30 recipe has 32 calories, 1g of protein, and 1g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, serrano chile peppers, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is an inexpensive recipe for fans of Mexican food.

Instructions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Poblano Pepper

Serrano Pepper

Tomatillos

Pepper

Juice

Equipment you will use

Grill

Remove the vegetables from the grill.

Ingredients you will need

Vegetable

Equipment you will use

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.

Ingredients you will need

Peppers

Pepper

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.

Ingredients you will need

Tomatillos

Cilantro

Peppers

Garlic

Onion

Salt

Equipment you will use

Food Processor

Bowl

Equipment

Grill

Food Processor

Bowl

Ingredients

Servings:

2cloves

garlic 2

fresh poblano chile peppers 4servings

salt to taste 2

serrano chile peppers 6

fresh tomatillos, husks removed 1inches

white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.