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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of buying bottled salsa, make it fresh with two kinds of chiles. Ingredients:
2 poblano peppers |
1/2 cup fat-free, lower-sodium chicken broth |
1 pound tomatillos, peeled |
2 tablespoons fresh lime juice |
2 garlic cloves |
2/3 cup chopped white onion |
1/3 cup chopped cilantro |
1/2 teaspoon kosher salt |
1 fresh serrano chile, finely chopped |
Directions:
1. Broil poblano peppers 5 minutes per side or until blackened. Place in a small paper bag; seal. Let stand 10 minutes; peel and chop. Bring chicken broth and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add lime juice and garlic cloves; process until smooth. Pour into a bowl; stir in poblanos, onion, cilantro, kosher salt, and chopped serrano chile. Chill.
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