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Roasted Salsa Verde

Prep Time:20 Minutes
Cook Time:30 Minutes

Nutritional Information

The poblanos, chiles and tomatillos are directly grilled on the EGG.


  • 2 each fresh poblano chile peppers
  • 2 each serrano chile peppers
  • 6 each fresh tomatillos, husks removed
  • 1 each small red onion, small dice
  • 2 each cloves garlic
  • to taste salt
  • 1 tablespoon chopped fresh cilantro


  • 1. Preheat EGG using direct heat to 400º and lightly oil the grate.
  • 2. Lay the poblano peppers, serrano peppers, and tomatillos on the grate, and cook, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  • 3. Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  • 4. Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828