Charred Salsa Verde with Heat

1. 1

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

2. 2

   Place 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 begun to release juice, about 10 minutes. Remove the vegetables from the grill.

3. 3

   Scrape off most of the charred pepper skin, cut off the stems, slice the peppers lengthwise, and remove the seeds.

4. 4

   Put the onion and garlic in a food processor bowl and pulse about 4 times to chop. Add the peppers and pulse 4 times to roughly chop, then add the tomatillos and salt. Pulse 4 or more times until as smooth as you like, and stir in the cilantro.

• Calories 41.1 kcal Low Source
• Protein 0.56 g Low Source
• Carbs 6.68 g Moderate
• Total Fat 1.07 g Low Source
• Saturated Fat 0.08 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.68 mg Low Source
• Fiber 1.09 g Low Source
• Sugar 1.31 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 76.99 mg Low Source
• Iron 0.27 mg Low Source
• Potassium 114.69 mg Low Source
• Vitamin A 10.32 mcg_rae Low Source
• Vitamin C 18.11 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅