Anaheim Chile Salsa Verde

1. 1

   Roast Chiles.

2. 2

   Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness.

3. 3

   In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute.

4. 4

   Add chiles to mixture.

5. 5

   Cool salsa slightly.

6. 6

   In blender pulse until coarsely chopped.

7. 7

   Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered.

8. 8

   Bring salsa to room temperature or reheat before proceeding.

9. 9

   Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt.

10. 10

    Makes about 3 cups.

No nutritional information available.

No additional tips available.