Grilled Mixed Pepper Salsa Verde
15m prep 14m cook 34m ready
Grilled peppers add an earthy, smoky flavor to this salsa verde. Inspired by a family history of salsa makers, it combines charred Anaheim, poblano, and serrano peppers with stewed tomatoes, cilantro, and lime.
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1287 mg
- Iron: 21.2 mg
- Magnesium: 303 mg
- Phosphorus: 988 mg
- Potassium: 4521 mg
- Zinc: 8.1 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Anaheim peppers
- poblano peppers
- 2 serrano peppers
- 1 can stewed tomatoes
- 1 cup fresh cilantro
- 2 tbsp apple cider vinegar
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp kosher salt
Prepare
- 6 green onions, cut into thirds
- Crush 3 clove garlic
Let's Cook
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Step 1.
Prepare the grill for direct cooking over medium-high heat.
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Step 2.
Place the Anaheim, poblano, and serrano peppers directly over the heat. Grill for 3 to 4 minutes per side, turning occasionally, until the skins are charred and blistered (about 8 to 14 minutes total). Avoid over-charring, which can make the peppers taste burned.
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Step 3.
Remove the peppers from the grill and let them cool until safe to handle, about 5 minutes. Peel off the blackened skin and remove most of the seeds. Roughly chop the peppers and transfer them to a food processor.
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Step 4.
Add the stewed tomatoes, green onions, cilantro, crushed garlic, apple cider vinegar, lime juice, and kosher salt to the food processor with the chopped peppers. Pulse until the mixture is pureed to a thick, chunky salsa consistency, scraping down the sides as needed.
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Step 5.
Transfer the salsa to a serving bowl. Serve at room temperature or chilled with chips.
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