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Salsa Verde

Yield 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

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per tablespoon.