Sour Green Chile Salsa
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:
6 fresh Anaheim chiles
3 fresh jalapeno peppers, seeded
4 cloves garlic, peeled
1 large onion, peeled, cut into chunks
1-1/2 cups water
1 cup white or cider vinegar
1-1/2 tsp. salt
2 Tbsp. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves
1/4 tsp. oregano
Instructions:
Finely chop the peppers by hand or in a food processor. Place the chiles into a 2 quart saucepan. Repeat the process with the onion and garlic, then add to the saucepan. Add the remaining ingredients and heat over medium heat until boiling. Cover and simmer for 15 minutes.
If mixture is too soupy or the onions are too crunchy for your taste, remove cover and boil a few minutes longer.
Remove from heat, cover and let cool.
Will store in the refrigerator indefinitely. Serve it cool, but not cold, over tacos, or dilute with a bit of water and serve with grilled meats.