This recipe originally accompaniedGrill-Roasted Brined Turkey with Anaheim Chile Salsa Verde. This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.
Ingredients
Makes about 3 cups
Step 1
Preheat broiler.
Step 2
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 ribs.
Step 3
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.
Step 4
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.
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Reviews (9)
Back to TopUsed poblanos per other suggestion and glad I did. Added a bit of jalapeño - should have used more. Good flavor but needed more kick.
Anonymous
Beijing
5/19/2013
这只是一个一般的食谱——一般智利佛得角has pumpkin seeds - either toasted or raw. I added 1/2 cup and like other reviewers, used poblanos (sometimes incorrectly sold at pasilla peppers) rather than anaheims- much better. If you plan to heat, don't add cilantro until the end- it reduces its flavor and changes the color.
tjak
10/5/2006
This recipe definitely needs modification, as the other reviews show. I used poblano chilies and 1 jalapeno to give it just the right amount of "bite." I use this to make enchiladas - so much better than the canned stuff and worth the extra effort.
Anonymous
Long Beach, CA
3/17/2003
This is a great verde sauce. I use all poblamo chiles and one jalepeno. This is wonderfull served over pieces of Mesquite grilled pork tenderloin and wrapped in warm corn tortilla with a dollop of sour cream.
Anonymous
California
2/5/2003
This was the best green salsa I've made. It reminds me of Villa Del Mar's green salsa and I love theirs. I agree with the previous reviewer that with only anaheim chilis, it would be a little bland. I subbed some of the anaheim with a roasted jalapeno and a roasted poblano chili. Next time, I'll be more generous with the jalapeno or a serrano if I want it really spicey.
Heidi
San Diego, CA
1/2/2003
I used serrano chiles instead of the wimpy Anaheims. No one uses Anaheims here..I think they were developed for the US only. I think they're too lacking in flavor to use in anything. I used 5 serrano chiles..it makes the salsa quite spicy. You can always use less. Otherwise, this is a typical salsa verde recipe with the heat removed. If you absolutely can't take the heat, you can use Poblanos, seeded and deveined, and get a much richer flavor than with the wimpier chile.
Anonymous
San Antonio del Mar, Mexico
3/23/2002
This is really great salsa that goes well with the turkey. Cut the tomatillos in half prior to simmering. You can forget the rubber gloves if you'll just remember to wash your hands after peeling the chiles. I seasoned the simmer pot with salt and pepper. After blending everything, I strained the mix through a strainer to make it thicker, unless you like watery salsa (I don't). It's just spicy enough to get your attention, but not enough to break a major sweat. Perfect.
Anonymous
Los Angeles
11/21/2001
Very fresh, better than restraurent, much better than canned.
Anonymous
1/1/2001
Very fresh, better than restraurent, much better than canned.
Anonymous
1/1/2001
Kind of bland as it is. I added a jalapeno chile to it to spice it up. Everyone love it when I served it but I doubt I would of received the same compliments if I hadn't put in the jalapeno chile.
Anonymous
Nevada
9/6/1999
Kind of bland as it is. I added a jalapeno chile to it to spice it up. Everyone love it when I served it but I doubt I would of received the same compliments if I hadn't put in the jalapeno chile.
Anonymous
Nevada
9/6/1999
