Recipes and Cooking Classic Salsa Verde Be the first to rate & review! Make this restaurant favorite at home in 30 minutes! Pureed tomatillos and chilies bring the heat to enchiladas, tacos, and grilled meats. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 8, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Broil Time: 7 mins Stand Time: 10 mins Total Time: 37 mins Servings: 24 Yield: 1-1/2 cups Jump to Nutrition Facts Ingredients 12 ounce fresh tomatillos, husks removed, rinsed and drained 1 fresh poblano chile pepper 1 fresh serrano chile pepper 2 cloves garlic, minced ½ teaspoon salt* ¼ teaspoon sugar 2 tablespoon chopped onion 2 tablespoon snipped fresh cilantro Directions Heat broiler. Arrange tomatillos and chile peppers on a foil-lined baking sheet. Broil for 7 to 8 minutes or until charred, turning tomatillos and chile peppers once or twice during broiling. Bring foil up around tomatillos and chile peppers and fold edges together to enclose. Let stand for 10 minutes. Using a sharp knife, loosen edges of the skins on chile peppers; gently pull off skins in strips and discard.** In a food processor combine tomatillos, chile peppers, garlic, salt, and sugar. Cover and pulse with several on/off turns until chopped. Stir in chopped onion and cilantro. If you want a thinner salsa, stir in water, 1 tablespoon at a time, until desired consistency. Blaine Moats **Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 7 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 7 % Daily Value * Sodium 49mg 2% Total Carbohydrate 1g 0% Total Sugars 1g Vitamin C 14.1mg 71% Calcium 3mg 0% Iron 0.2mg 1% Potassium 53mg 1% Folate, total 2.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.