ANAHEIM CHILE IN SPANISH RECIPES
ANAHEIM CHILE SALSA VERDE RECIPE - FOOD.COM
Make and share this Anaheim Chile Salsa Verde recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89.3, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 264.6, CarbohydrateContent 16.3, FiberContent 3.7, SugarContent 9.3, ProteinContent 4.8
ANAHEIM CHILE SALSA VERDE RECIPE - FOOD.COM
Make and share this Anaheim Chile Salsa Verde recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89.3, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 264.6, CarbohydrateContent 16.3, FiberContent 3.7, SugarContent 9.3, ProteinContent 4.8
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