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6 fresh green Anaheim chiles (about ¾ pound) ¾ pound fresh tomatillos or 1-¼ cups drained canned tomatillos (about half of a 28-ounce can) 1 cup chicken broth 2 garlic cloves 1 cup packed fresh cilantro sprigs Preheat broiler. 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. 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.
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. From Asia this one is wonderful: Lemon Grass Roasted Chicken A last minute basting with lemon grass and a cliantro paste gives this dish a zesty aroma and flavour. 1/2 cup finely chopped lemon grass (3 or 4 fresh stalks) 2 tbsp. finely chopped shallots 1 tbsp. minced garlic 1 tbsp. dried chile flakes 1 tbsp. soy sauce 1 tbsp. sugar 4 1/2 tsp. fish sauce 1 1/2 tsp. sea salt 1 chicken (2 to 4 lbs) 2 tbsp. finely chopped cilantro 1 tbsp. vegetable oil
In a large glass bowl combine all but 2 tbsp. of lemon grass with shallots, garlic, chile flakes, soy sauce, sugar, fish sauce, and salt. Add chicken, turn it to coat it in marinade, and put some marinade beneath skin. Pour any excess marinade into cavity. Marinate at least 4 hours, preferably overnight. Bring to room temperature before cooking. Preheat oven to 350°F. Put chicken, breast side down, on a rack in a roasting pan. Roast chicken for 40 minutes. Turn it over and roast until nicely browned, 20 to 30 minutes. About ten minutes before chicken is done, combine remaining 2 tbsp lemon grass sith cilantro and vegetable oil, and baste chicken with mixture. The chicken is done when juices run clear. Let stand for 10 minutes before carving.
If you like this article then read Judi's blog Herbal Harvest that is updated weekly. http://herbalharvest.blogspot.com/