Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Salsa Roja Y Verde Recipe
    Lost? Site Map

    Roasted Salsa Roja Y Verde

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Cookgirl's Note:

    Almost as exciting as a Muhammed Ali-George Foreman boxing match.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to BROIL.
    2. 2
      Remove papery husks from tomatillos. Under warm running water, remove the sticky residue from the tomatillos. Dry with cotton towel. Stem and cut in half.
    3. 3
      Rinse tomatoes, dry with towel and cut in half. Cut the chili peppers in half lengthwise.
    4. 4
      Arrange the tomatillos, tomatoes, chili peppers, unpeeled garlic and onion halves, on a large baking sheet. Drizzle with a little bit of oil. BROIL for about 15 minutes, turning the vegetables to "char" evenly. Remember, the chili peppers and garlic will broil faster. Skin will blister and smell smoky.
    5. 5
      Remove vegetables from baking sheet and immediately place in a clean, dry paper bag (such as a grocery bag.) Allow to sweat for 20 minutes so that skin loosens.
    6. 6
      Once cool enough to handle, chop up tomatillos and tomatoes coarsely. Remove stems, skin and membrane from the chili peppers and seed. (However, if you want your salsa really spicy, do not remove the seeds.). Remove the peel from the garlic cloves and onion. Chop chilies, onion and garlic coarsely.
    7. 7
      Add all ingredients to blender or food processor and blend to desired consistency.
    8. 8
      Allow to sit 2-3 hours for best flavor.
    9. 9
      Adjust seasoning before serving. Garnish with a sprig of cilantro.
    10. 10
      Yield is estimated.

    Ratings & Reviews:


    Nutritional Facts for Roasted Salsa Roja Y Verde

    Serving Size: 1 (515 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.5
    Calories from Fat 9
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 591.1 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 3.8 g
    Sugars 8.2 g
    Protein 2.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes