Charred Salsa Verde | Kenji's Cooking Show

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder heat, while green bell peppers are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is more budget-friendly.

Preheat broiler on high.

Split Anaheim peppers in half and scoop out the seeds.

Split white onion, discard outer layers, and place on a tray.

Split Serrano chili and add to the tray.

Husk tomatillos, discard husks, and split them in half before placing on the tray.

Put the tray under the broiler as close as possible.

Broil until softened and charred, about 10 to 15 minutes, checking occasionally.

Transfer the charred ingredients to a pot.

Add cilantro and a good amount of salt to the pot.

Use a hand blender to pulse the mixture until it retains some chunkiness.

Taste and adjust seasoning with more salt if necessary.

Let the salsa cool and store in the fridge for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary