Anaheim Chili Salsa Recipe 45

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

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.

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.