Prepare the salsa verde by hand chopping all of the ingredients so you have a nice rustic sauce. It is best to do this fresh so the herbs stay nice and green. Add all the chopped ingredients to a bowl and mix together.
Coat the peppers in oil and lay them on a hot barbecue for 4 minutes, turning constantly so they are charred but not burnt. Take off the grill when cooked and prepare the croutons.