12 - 14 Fresh Anaheim or 12 Canned whole green chiles 3/4 cup Chicken bouillon 1 tsp Oregano 3 cloves Garlic, minced 1/2 cup Sour cream, fat-free sour cream or nonfat yogurt
Using fresh chiles: In a heavy skillet, lightly toast the chiles. Turn them constantly so they don't burn. When cool enough to handle, hold the chiles under cold water. Rinse out seeds and discard stems. Using canned chiles: Rinse and pat chiles dry, discarding any seeds or stems. (The hottest part of any chile is the seeds!) For both types: Puree chiles in food processor. In medium saucepan, simmer chiles, oregano and garlic in bouillon for twenty minutes, or until sauce has thickened. Immediately prior to serving, add sour cream.
Enjoy this delicious Green Chile salsa Mexican recipe!