Fire-Roasted Salsa Verde with Skinny Chips - Christine Avanti
Indulge in the savory combination of fire-roasted salsa verde and crunchy chips. Try our easy recipe for a delicious snack or appetizer.
Ingredients
- 10 (6-inch) corn tortillas (cut into 8 wedges each)
- fine sea salt
- ground black pepper
- 7 fresh tomatillos (papery husks removed)
- 1 fresh Anaheim chilli pepper
- 6 clove garlic (peeled but left whole)
- 4 plum tomatoes
- 1 bunch fresh cilantro (coarsely chopped)
- olive oil cooking spray
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