Herdez Salsa Verde - (Pack of 3) - 7 oz7 oz

Salsa Verde Herdez - 7 oz.

Herdez Salsa Verde, spicy, chunky green sauce or Mexican salsa verde with tomatillos, chiles, onions, garlic and cilantro.

Chiles Rellenos Recipe with Salsa Verde Herdez

Ingredients:
- 1 pound beef roast
- 2 tablespoons beef bouillon
- 6 fresh poblano chilies
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 tablespoon olive or vegetable oil
- 1 cup HERDEZ Salsa Verde
- 1/4 cup chopped ripe olives
- 1/3 cup golden raisins
- 1/3 cup slivered almonds
- 1 cup Herdez Salsa Verde
- 1/4 cup sour cream

Directions:

Place the meat in a large saucepan or stockpot. Add enough water to cover and stir in beef bouillon. Bring the water to a boil. Reduce heat, cover and simmer for 2 hours or until meat is tender. Meanwhile, cut each poblano pepper in half lenghtwise. Remove the seeds and membranes from the peppers. In a saucepan, cook peppers in boiling water until crisp-tender, about 5 minutes, drain well and set aside. Remove cooked meat from the pan and chop into small pieces and set aside. Discard the bouillon mixture form the pan and dry the interior. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the HERDEZ Salsa Verde and simmer for 3-5 minutes. Return the meat to the skillet. Stir in the olives, raisins and almonds. Season the meat mixture to taste with salt. Spoon the meat filling into each of the pepper halves and place the peppers on a lightly oiled baking pan. Bake at 400 degrees F for 10-15 minutes or until warmed through. Meanwhile, in a blender or food processor, combine the HERDEZ Salsa Verde and sour cream. Drizzle the sauce over the prepared peppers and serve.