Ingredients for Anaheim Chile Salsa Verde
- Anaheim Chilies
- Tomatillo
- Chicken Broth
- Garlic Cloves
- Fresh Cilantro Stem
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How to Make Anaheim Chile Salsa Verde
- Preheat your oven's broiler. Roast Anaheim chiles directly on the oven rack, turning occasionally, until the skins are blackened and blistered (about 8-10 minutes). Place roasted chiles in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This helps loosen the skins.
- Once cool enough to handle, peel and remove the stems and seeds from the chiles. Roughly chop the chiles.
- In a medium saucepan, combine the tomatillos, broth, and minced garlic. Bring to a simmer over medium heat and cook until the tomatillos are tender, about 10-12 minutes.
- Add the chopped roasted chiles to the tomatillo mixture.
- Allow the salsa to cool slightly.
- Carefully transfer the salsa to a blender and pulse until coarsely chopped. Do not over-blend; you want some texture.
- **Optional:** At this point, the salsa can be stored, uncovered, in the refrigerator for up to 2 days. Allow it to come to room temperature or gently reheat before proceeding.
- Just before serving, add the cilantro to the blender and pulse until finely chopped. Season generously with salt to taste. Adjust to your preferred level of spiciness.
- Serve immediately with your favorite chips, tacos, or as a topping for your culinary creations. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
37g
Fat
1g
Carbs
5g
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30 Minutes Or Less Time To Make Course Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Sauces Condiments Etc American Southwestern United States Spanish Easy European Low Fat Salsas Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Number Of Servings