La parilla green chile salsa
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La parilla green chile salsa
  Salsa    Mexican    Sauces    Greens    Chiles  
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53851. Report a problem with this recipe.
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      Title: La parilla green chile salsa
 Categories: Mexican, Salsas, Sauces
      Yield: 1 Servings
 
      1    Clove garlic
      1    Thick slice white onion
      1    Roma (plum) tomato
      1    Tomatillo
      3    Poblano chiles
    1/2 c  Water
      1 tb Fresh cilantro -- roughly
           Chopped
    1/8 ts Kosher salt
    1/4 ts Cumin -- toasted and ground
 
  Green chiles -- poblanos, Anaheims, and New Mexico long greens --
  always make me think of Santa Fe. There, they make salsa with the
  local chiles and bottle it for sale around the world. This fresh
  version has more complex seasonings than the Santa Fe product, and is
  one of the truly great salsas for dipping and slathering all over
  everything.
  
  Pan roast garlic until brown and soft, then peel.  Pan roast onion
  until brown and soft, then roughly chop. Pan roast tomato until
  blistered, deeply browned, and soft. Pan roast tomatillo until
  blistered, browned, and soft. Pan roast poblano chiles until dark
  brown, then remove seed cores.
  
  Place the garlic, onion, tomato, tomatillo, and chiles in a food
  processor and pulse briefly until finely chopped. Add the water,
  cilantro, salt and cumin and process again until blended. Keeps,
  tightly covered, about 3 days in the refrigerator.
  
  Makes about 1 1/4 cups.
  
  




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Recipe ID 53851 (Apr 03, 2005)

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