Hot Sauce
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.
Ingredients:
7 lb tomatoes, coarsely chopped
2 (14.5 oz) cans whole peeled tomatoes
1/3 lb Anaheaim peppers, chopped
2/3 lb jalapeno peppers, chopped
1/3 lb poblano peppers, chopped
3 green bell peppers, chopped
1 large onion, chopped
4 carrots, chopped
1 bunch celery, chopped
1 bulb garlic, chopped
1/2 cup vinegar
1 Tbsp salt
Instructions:
In a large pot, combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, celery, galric, vinegar, and salt. Cook over medium heat for 3 hours.
Process in batches in a food processor or blender. Pour into hot, sterilized jars and seal. Refrigerate after opening.
Serves 112.
From allrecipes.com