Mexican Salsa Verde
|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)|
To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes.
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.