Anaheim Salsa Verde
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
YIELD: Makes about 2 quarts
1 1/2 lbs. Anaheim chiles, halved lengthwise
1/2 lb. fresh tomatillo, chopped
1/2 lb. serrano chile, chopped
3 garlic cloves, chopped
1 medium onion, diced
2 quarts water
1 Tablespoon salt
3 Tablespoons fresh lime juice
Preheat oven to 400 degrees. Place halved Anaheim chiles on a large lined baking sheet. Roast for 30 minutes, or until slightly charred and softened. Let cool slightly, then roughly chop.
In a large pot, combine all ingredients (except salt and lime juice). Bring to a boil. Reduce heat and simmer for 30 minutes.
Set a strainer over a large bowl. Strain cooking liquid into the bowl.
Place solid ingredients in a blender and pulse until well blended. Add about 2 cups of the strained liquid and blend until smooth. (You may have to do this in batches. Alternatively, you can add the solid ingredients back to your cooking pot and blend with an immersion blender – much easier!)
Blend in lime juice and salt.
Refrigerate for at least 30 minutes before serving to all flavors to marinade. Pour into individual sealable jars to give as gifts, too!
Adapted from a recipe from thecomfortofcooking.com