ANAHEIM SALSA RECIPES
ANAHEIM CHILE SALSA VERDE RECIPE - FOOD.COM
Make and share this Anaheim Chile Salsa Verde recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
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, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 264.6, CarbohydrateContent 16.3, FiberContent 3.7, SugarContent 9.3, ProteinContent 4.8
ROASTED HATCH (ANAHEIM) TOMATILLO SALSA RECIPE BY MYRA ...
In late July through August, New Mexico produces a bumper crop of Hatch chiles, a variety of Anaheim peppers. Texas groceries sell hatch peppers by the case for people who like these delicious peppers, which are gone by the end of August. Some groceries will roast these chiles on site, usually on Saturdays, when they become available. You can mix in some sour cream and/or mashed avocado and puree, if you want a variation of this versatile sauce (Do not do this before canning or freezing). Serve this salsa on enchiladas, with tacos, or as a dip and table sauce. This recipe is fine for canning. If you don't can, cut the recipe in half, eat what you wish, and freeze the rest for later. If you can't find Hatch peppers, use Anaheims. This recipe makes 7-8 cups.
Provided by myra byanka
Number Of Ingredients 14
Steps:
- Using the gas stovetop, broiler, or the grill, roast the veggies until blackened in places, then put everything is a plastic bag for 15 minutes. Saute the onions and garlic in the olive oil in a soup pot. Seed, strip and discard the chile and jalapeno skins, and coarsely chop the veggies. Put everything, except the lime juice, into the pot and simmer the salsa. Reduce the mixture by 1/2, stirring occasionally. Takes about 1 - 1/2 hours. Taste and reduce further, if needed. Add the lime juice and see if you want to add salt. Let mixture cool completely. Process in a blender until smooth. Prepare canning equipment. Water process the jars 10 minutes. This salsa will keep int the fridge for 7 - 10 days.
Nutrition Facts : ServingSize 2757 g, Calories 623, FatContent 33.62 g, TransFatContent 0.0 g, SaturatedFatContent 4.61 g, CholesterolContent 0 g, SodiumContent 112 g, CarbohydrateContent 80.52 g, FiberContent 13.1 g, SugarContent 51.64 g, ProteinContent 9.74 g
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