ANAHEIM CHILI SALSA RECIPE - (4/5)
Provided by kristentirrell
Number Of Ingredients 10
Steps:
- Chop or coarse grind Anaheim peppers, jalapeno peppers, bell peppers and tomatoes. Combine all ingredients except vinegar. Cook for 1 hour. Add vinegar. Cook for 1 hour. Put in pint jars and process in hot water bath for 30 minutes. Makes 10 pints.
CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS
Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.
Provided by Sharon123
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To roast chilies:.
- Place chile peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
- Place chile peppers in a heavy-duty zip-top plastic bag; seal.
- Let stand 10 minutes to loosen skins.
- Peel peppers, leaving stems attached.
- Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
- Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
- Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
- Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!
Nutrition Facts : Calories 96.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 202.6, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 6.4
ANAHEIM CHILE SALSA VERDE
Make and share this Anaheim Chile Salsa Verde recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Roast Chiles.
- Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness.
- In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute.
- Add chiles to mixture.
- Cool salsa slightly.
- In blender pulse until coarsely chopped.
- Salsa may be made up to this point, 2 days ahead& 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& season with salt.
- Makes about 3 cups.
Nutrition Facts : Calories 89.3, Fat 1.8, SaturatedFat 0.3, Sodium 264.6, Carbohydrate 16.3, Fiber 3.7, Sugar 9.3, Protein 4.8
ANAHEIM CHILE SALSA VERDE
Categories Condiment/Spread Sauce Blender Garlic Broil Cocktail Party Super Bowl Cinco de Mayo Hot Pepper Tomatillo Cilantro Simmer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- 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.
BURNT SALSA
A hot salsa cooked on a gas grill or over your favorite charcoal.
Provided by Patty C
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
- Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
- Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 130.3 mg, Sugar 1.4 g
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