Salsa Verde

Name: Salsa Verde
Ingredients: 2 large fresh Anaheim chilies*; 1/2 pound tomatillos,** husked, rinsed, diced; 1 1/2 cups low-salt chicken broth; 2 large green onions, chopped; 1 large serrano chili, stemmed, seeded; 1 large garlic clove; 1/4 cup (firmly packed) fresh cilantro leaves; 1 tablespoon whipping cream; 1 tablespoon fresh lime juice (optional)

9 ingredients

15 steps

Ingredients

2 large fresh Anaheim chilies*
1/2 pound tomatillos,** husked, rinsed, diced
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chili, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon whipping cream
1 tablespoon fresh lime juice (optional)

Directions

1

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides.
2

Enclose in paper bag; let stand 10 minutes.
3

Peel, seed, and chop chilies.
4

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat.
5

Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes.
6

Transfer mixture to blender.
7

Add Anaheim chilies, cilantro, and cream.
8

Puree until smooth.
9

Season salsa with salt and pepper.
10

Add lime juice, if desired.
11

(Can be made 1 day ahead.
12

Transfer to small bowl; cover and chill.
13

Rewarm before serving.)
14

*Also known as California chilies; available at Latin American markets and many supermarkets.
15

**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.