Ingredients
Directions
Turn the oven on to broil.
Place poblano peppers and green bell pepper cut sides down on a baking sheet.
Broil for 10 minutes or until blistered on top. Remove from the oven and let cool before removing the skins of the peppers. Discard skins.
Add all ingredients to a food processor and blend until mostly smooth, although you may have some pieces of pepper or cilantro mixed in, and that’s okay unless you like it super smooth.
Taste your salsa for additional ingredients of choice.
Chef's Notes
Substitutions
Instead of jalapeño or poblano peppers use more green or red bell peppers (if you’d rather skip the spice).
In place of red onion use yellow or white onion.
Use chives or parsley in place of cilantro.
Prep Ahead
Broil the peppers ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store salsa verde leftovers in an airtight container in the refrigerator for up to five days or freeze for up to 30.
Ingredients
Directions
Turn the oven on to broil.
Place poblano peppers and green bell pepper cut sides down on a baking sheet.
Broil for 10 minutes or until blistered on top. Remove from the oven and let cool before removing the skins of the peppers. Discard skins.
Add all ingredients to a food processor and blend until mostly smooth, although you may have some pieces of pepper or cilantro mixed in, and that’s okay unless you like it super smooth.
Taste your salsa for additional ingredients of choice.
