Roasted Chile Salsa Food

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

ROASTED CHILE SALSA

Steps:

• Heat broiler to high and place rack in top position.
• Squeeze the tomato halves, reserving the juice and seeds.
• Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
• Broil for 20 minutes, stirring often for even browning.
• Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
• Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.

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.

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA

Steps:

• Preheat oven to 400 degrees F.
• For the salsa:
• On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
• For the enchiladas:
• Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
• Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
• Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
• In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
• Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

CHILI'S SALSA

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

THREE CHILE DRY ROASTED TOMATILLO SALSA

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

ROASTED TOMATILLO-CHILE SALSA

Steps:

• Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes.
• When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.

ROASTED TOMATILLO, TOMATO N CHILE SALSA

Steps:

• Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
• Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
• Allow to cool slightly before blending.
• Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
• Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
• Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Repeat with the remaining jars.
• Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

TOASTED GUAJILLO CHILE SALSA

Steps:

• Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool.
• Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.
• Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.
• Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.