Green Chile Crema
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.
2 cups of heavy cream
26 oz fresh, stemmed, seeded, roasted, peeled Anaheim peppers (about 3 cups)
1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, and chopped
2 Tbsp minced garlic
3 grenn onions, green parts only, chopped
Sea salt to taste
A creamy, silky sauce with a perfect balance of fiery heat, rich creaminess, and acidic and herbaceous counterpoints.
In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
Using a blender, pour the cream and chile mixture into the container and liquefy.
Add the green onion and liquefy.
Season with salt to taste.
Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.
Makes about 3 cups.