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Salsa Verde





Yields
Makes about 1 1/2 cups

If making up to 1 day ahead, cover and chill.

 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
Step 1
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.

Step 2
2

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

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories11
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.5g2%
Protein 0.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.