Quick Green Salsa

by on July 25, 2016 » Add the first comment.
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  • 6 jalapeƱos
  • 2 Hatch or Anaheim peppers
  • 4 tomatillos
  • 1 grilled Vidalia onion
  • 1/2 grilled red onion
  • 2 cloves grilled garlic
  • 2 dried arbol chilies – seeds removed
  • salt
  • Water and apple cider vinegar
  • 1 hand of fresh cilantro


  1. Remove tomatillo skins
  2. Deseed your arbol chilies
  3. Cut your onions into thick wedges – leaving the skins intact
  4. Put all ingredients on a baking sheet
  5. Broil for about 3-6 minutes
  6. Remove arbol chilies when they start to blacken
  7. Remove grilled garlic when the skin starts to blacken
  8. Remove the onions when the edges start to blacken
  9. Peel the onions and garlic
  10. Leave the peppers in place until the skins are nearly all blackened
  11. Put the peppers into a glass bowl and cover with plastic wrap for 5 minutes
  12. Peel off the pepper skin using a paper towel – DO NOT RINSE
  13. Put everything into a blender or food processor
  14. Add fresh cilantro
  15. Add 2 TBL vinegar and pulse
  16. Add water just until the ingredients blend together
  17. Do not puree, but leave a bit rustic

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