Mexicana Salsa Verde

1. 1

   Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.

2. 2

   Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.

3. 3

   Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.

4. 4

   Turn into medium bowl. Add salt to taste.

5. 5

   NOTE: Use immediately or cover and refrigerate overnight for richer taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.