Served as accompaniment. Non-vegetarian dish. Speciality: Gluten-free, Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

6 fresh Green Anaheim Chilies (about 3/4 lb.)

3/4 lb fresh Tomatillos

1 cup Chicken Broth

2 Cloves Garlic

1 cup packed fresh Cilantro Stems

Roast Chiles. Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness. In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 min. Add chiles to mixture. Cool salsa slightly. In blender pulse until coarsely chopped. Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding. Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yields: 3 Cups

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