Salsa Verde con Trozos (Chunky Green Salsa)

Full of poblano peppers and tomatillos, this chunky green salsa is great for dunking. Make this salsa for your next party and watch it disappear!

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Makes: 4 cups
  • Prep: 15 mins
  • Roast: 20 mins 425°F
  • Stand: 15 mins

Salsa Verde con Trozos (Chunky Green Salsa)

Directions

  1. Preheat oven to 425 degrees F. Cut peppers in half lengthwise; remove stems, seeds, and membranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet; add onions and garlic. Lightly coat vegetables with cooking spray or lightly brush with oil. Roast 20 to 25 minutes or until peppers are charred. Bring foil up around vegetables and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard skins from peppers. Squeeze garlic from skins.
  2. In a food processor or blender combine peppers, onions, garlic, and remaining ingredients. Cover and pulse until coarsely chopped.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

To Store

Store in an airtight container in refrigerator up to 1 week.

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Nutrition Facts (Salsa Verde con Trozos (Chunky Green Salsa))

  • Per serving:
  • 32 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 117 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 1 g pro.

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