Roasted Spicy Salsa Verde

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.

Ingredients

  • 2 fresh poblano chile peppers
  • 2 serrano chile peppers
  • 6 fresh tomatillos, husks removed
  • 1 1/2-inch slice of white onion
  • 2 cloves garlic
  • salt to taste
  • 1 tablespoon chopped fresh cilantro (optional)

Directions

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