Air Fryer Roasted Salsa Verde Recipes

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
• Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
• Transfer vegetables to a cutting board and allow to cool for 10 minutes.
• Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• 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.
• Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• 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.