Salsa Verde

recipe

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

Yield:

Makes about 1 1/2 cups

Recipe from

Sunset

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

Ingredients

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

Preparation

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.

Elena Cota, San Diego, California,

Sunset

July 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note