Salsa Verde
If making up to 1 day ahead, cover and chill.
How to Make It
Step 1
1
Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.
Step 2
2
Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.
Step 3
3
Nutritional analysis per tablespoon.
Ingredients
4 fresh Anaheim chilies (3/4 lb. total), rinsed
3 firm-ripe tomatoes (1 1/2 lb. total), rinsed
3 green onions, ends trimmed, thinly sliced
2 cloves garlic, peeled, pressed or minced
1/4 cup chopped fresh cilantro
Salt and pepper
Directions
Step 1
1
Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.
Step 2
2
Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.
Step 3
3
Nutritional analysis per tablespoon.
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