Salsa Verde

Step 2: Blend the roasted vegetables

    • roasted vegetables

  • Salsa components

    • cilantro
      a handful
    • salt
      to taste

Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.

  • Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.

Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).

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