Salsa Verde Picante (HOT)


  • 2 anaheim chile peppers
  • 12 fresh tomatillos
  • 2 serrano chile peppers, cut in half
  • ½ C coarsely chopped onion
  • 1 garlic clove, minced
  • ¼ C coarsely chopped fresh cilantro
  • 1 t extra virgin olive oil
  • 2 t lime juice
  • ¼ t salt

Place Anaheim chiles on an aluminum foil-lined baking sheet.

Broil 5 inches from heat (with electric oven door partially open) until the peppers look blistered.

Remove seeds, chop and set aside.

Husk and wash tomatillos. Do not remove seeds. Pulse in food processor until coarsely chopped. Add anaheim peppers, serrano peppers, and next 3 ingredients. Blend.

Pour into a serving bowl. Stir in oil, lime juice, and salt until well blended.

Cover and chill for one hour.

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