Salsa Verde


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

Makes about 1 1/2 cups


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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


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.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 11
Caloriesfromfat 8.2 %
Protein 0.5 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 2.4 g
Fiber 0.5 g
Sodium 3.4 mg
Cholesterol 0.0 mg