Ingredients:

8-10 Tomatillos peel off the husks

6 Poblano peppers

4 Serrano peppers

1 Onion small quartered

4-5 Garlic cloves unpeeled

2 tabls Mexican Oregano

1 tabls Salt

1/4c Cilantro chopped

2 Limes

Directions:

In a large stock pot add the tomatillos and boil until soft about 10-15 minutes

The video for roasting the peppers is also included below...

Add the Poblano, Serrano, Onion, and Garlic to a baking sheet and broil until charred.

Place both kinds of peppers in aluminum foil, under a dish rag, or in a container with a lid so they continue steaming for 5 minutes.

Using gloves peel the charred skin off of the Poblano and Serrano peppers and peel the skin of the garlic.

Add all the peppers, onion, and garlic to a food processor pulse until combined

Add the tomatillos and pulse for another 2 minutes.

Add the Salt, cilantro, Mexican oregano, and lime then pulse for 1 minute to mix.

Taste and adjust seasoning. Then enjoy.

Note:

For Salsa Verde, it’s actually best to keep the charred skin on the peppers and tomatillos after broiling. Here’s why:

* Flavor: The charred skin adds a smoky depth to the salsa, which is characteristic of authentic Mexican salsas. Removing the skin would take away some of this smokiness.

* Texture: Blending the charred skin along with the other ingredients provides a richer texture and slightly darker color, enhancing the salsa's rustic look.

Using a molcajete (a traditional Mexican mortar and pestle) to make Salsa Rojo or Salsa Verde is a fantastic way to enhance both the texture and flavor of your salsa. The stone grinding method releases oils and flavors in a way that blenders or food processors can’t quite match, giving you a truly authentic experience.