 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If making up to 1 day ahead, cover and chill. Ingredients:
4 fresh anaheim chilies (3/4 lb. total), rinsed |
3 firm-ripe tomatoes (1 1/2 lb. total), rinsed |
3 green onions, ends trimmed, thinly sliced |
2 cloves garlic, peeled, pressed or minced |
1/4 cup chopped fresh cilantro |
salt and pepper |
Directions:
1. Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.
2. Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.
3. Nutritional analysis per tablespoon.
|
|