Roasted Spicy Salsa Verde
Featured in Allrecipes Magazine

Roasted Spicy Salsa Verde

SpeedySanchez 1

"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. "
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30 m servings 11 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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 g...

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 ...

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 ho...

This was very good. I used jalapeno peppers instead of serranos. I kept the charred peels on the vegetables for flavor. We roasted the onion and the garlic on the grill too. This was indeed spic...

I love verde salsas but have never made one myself. This recipe caught my eye with the roasting method. I used two small jalapeƱos in lieu of serranos peppers since my garden is full of them. T...

Very good, but I needed more oomph. I added cumin & lime juice. I also love onion, garlic and cilantro so I used more of all 3. But, that's what is great about recipes, you get to personalize. T...

I added some jalapenos and about a tablespoon of lime juice to this recipe. I roasted the jalapenos like i did the other peppers and it was a big hit at the playoff party i went to. Great Recipe...

Delicious! I served this as the dipping sauce for a carne asada burrito. Not having access to a grill, I blackened the peppers in the oven (with the rack in the second highest slot) which work...

This is so fresh and flavorful and serranos pack some heat! I added a little lime juice. So good!