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Mexican Salsa Verde Recipe
|Green anaheim chile/Poblano / pascilla chilies / canned mild green chilies||2 (Fresh, Mild)|
|Serrano chili/Jalapeno chili / 1 teaspoon finely chopped canned hot green chilies / to taste||1 Small (Fresh Hot)|
|Tomatillos/1 can, 13 ounce tomatillos, undrained||12 Small|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Onion||1⁄2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Chicken stock/Chicken broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 411 Calories from Fat 196
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 7.2 mg
Sodium 754.3 mg31.4%
Total Carbohydrates 46 g15.4%
Dietary Fiber 10.4 g41.6%
Sugars 25.6 g
Protein 12 g24.2%
Vitamin A 26.1% Vitamin C 184.6%
Calcium 7.8% Iron 21%
*Based on a 2000 Calorie diet
If using fresh chilies, roast over an open flame or in an oven broiler until skins are dark and blistered.
Place in a paper or plastic food-storage bag; close top.
Set aside 5 to 10 minutes.
Peel blistered chilies.
Under running water, skins remove easily.
Cut in half; remove seeds and stem.
If using fresh tomatillos, remove papery husks.
Place in a medium saucepan.
Add cold water to cover.
Bring to a boil; reduce heat.
Simmer 5 minutes; drain.
Do not drain canned tomatillos.
In a blender or food processor fitted with a metal blade, combine peeled fresh or canned chilies, cooked or canned tomatillos, onion, garlic and cilantro, if desired.
Process until smooth.
Heat oil in a heavy saucepan.
Add chili mixture; cook over medium heat about 5 minutes, stirring constantly.
Stir in stock or broth.
Season with salt and pepper to taste.
Partially cover; cook over low heat 20 minutes, stirring occasionally.