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Roasted Spicy Salsa Verde
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete.It's just easier to make in a food processor.The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
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Bereiding
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, 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.
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Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
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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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