Anaheim Chili Salsa Recipe 45

ANAHEIM CHILI SALSA RECIPE - (4/5)

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.

CHICKEN AND CHEESE STUFFED ANAHEIM PEPPERS

Steps:

• Heat an oven to 400 degrees.
• Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.
• Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
• While peppers are baking, heat an oven proof pan to medium heat and add olive oil.
• Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.
• Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.
• Shred or chop the chicken and place into a mixing bowl.
• While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.
• To the mixing bowl, add feta cheese and oregano. Mix well.
• Slit each pepper down the center and scoop out the insides.
• Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
• Bake for 15 minutes.
• Remove from heat and set onto serving plates.
• Slice the lemons and squeeze lemon juice over the stuffed peppers.
• Top with cilantro and hot sauce, if desired.

ANAHEIM CHILE SALSA VERDE

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.

ANAHEIM CHILE SALSA VERDE

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.

TOMATILLO RED CHILI SAUCE CHIPOTLE COPYCAT

Steps:

• Peel husk from tomatillos, discard. Clean the residue from the outside and quarter.
• Prepare chiles by removing the stems, seeds and membranes. Wash under cool water.
• Remove peel from cloves of garlic
• Place tomatillos, chiles and garlic in medium saucepan and cover with cool water. Cook on stovetop over medium heat about 15-20 minutes. Turn the heat down to simmer when it begins to boil too quickly. Once the tomatillos, garlic and red chiles become soft, remove them to the food processor with the slotted spoon. The chipotle will take the longest to reconstitute. Continue cooking about 10-15 minutes longer then remove the remaining to the food processor as well.
• Process in the food processor until smooth, or desired consistency.
• If you like, place the lime in the microwave for 10-15 seconds to help break down its juices. Juice the lime and stir well or process lightly into the red sauce mixture.
• If a thinner consistency is desired, add cool water, a little at a time. Remember that you can add, but you can't remove.
• Serve immediately or chill as desired.

COLORADO CHILE SALSA

Steps:

• Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
• Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
• Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.