Salsa Verde

Name: Salsa Verde
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

6 ingredients

3 steps

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

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.
2

Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.
3

Nutritional analysis per tablespoon.