California Chilled Salsa Food

ROASTED CHILE SALSA

Steps:

• Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
• Divide the ingredients into 3 batches so they will fit into a 12-cup processor
• Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

CALIFORNIA-STYLE SALSA

Steps:

• In small bowl combine all ingredients and mix well.
• Store in refrigerator for 10 days.
• Serve as a garnish or dip.

FRESH CALIFORNIA SALSA

Steps:

• In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

ANAHEIM CHILE SALSA VERDE

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.