Chile Salsa Verde
- 6 fresh green Anaheim chiles (about
- 3/4 pound fresh tomatillos or 1 1/4 cups tomatillos
- 1 cup chicken broth
- 2 garlic cloves
- 1 cup packed fresh cilantro sprigs
Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered
and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn
flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl
and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and
Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan simmer tomatillos,
broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned.
Add chiles to tomatillo mixture. Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending
hot liquids). Salsa may be made up to this point 2 days ahead and 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 (use caution when blending if
salsa is heated) and season with salt.