Anaheim Chile Verde Salsa

This is a tart, tangy salsa with a distinct cilantro taste. It was very good with the fajitas and works well with burritos, tacos, and many other dishes.

INGREDIENTS:
1 ½ cups green Anaheim chiles, roasted, peeled and seeded
2 cups coarsely chopped tomatillos
1 cup chicken broth
2 garlic cloves
1 cup packed fresh cilantro sprigs
salt to taste

PREPARATION:
Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness, then chop coarsely. 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.

Makes about 3 cups.




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