Anaheim Chile Salsa Verde
Salsa with a little kick! Spanish, mexican and southwestern inspired.
Steps
Roast chiles.
Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness.
In saucepan simmer tomatillos , broth , garlic until tomatillos are tender , about 10 minute.
Add chiles to mixture.
Cool salsa slightly.
In blender pulse until coarsely chopped.
Salsa may be made up to this point , 2 days ahead& cooled , uncovered , before being chilled , covered.
Bring salsa to room temperature or reheat before proceeding.
Just before serving , in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt.
Makes about 3 cups.
Ingredients
anaheim chilies, tomatillo, chicken broth, garlic cloves, fresh cilantro stem