- 6 fresh green Anaheim chiles (about 3/4 pound)
- 3/4 pound fresh tomatillos or 1 1/4 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.