Sour Green Chili Salsa - xpost

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* Exported from MasterCook *

 

Sour Green Chili Salsa

 

Recipe By :The Feast Of Santa Fe by Huntley Dent, pg. 192

Serving Size : 0 Preparation Time :0:00

Categories : Salsa

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For about 3 cups salsa:

6 Anaheim chili peppers -- seeds and pith

removed

-- or 3 bell peppers,

3 jalapenos -- seeds and pith

removed

4 cloves garlic -- peeled

1 large onion -- peeled, cut into

chunks

1 1/2 cups water

1 cup white vinegar -- or cider vinegar

1 1/2 teaspoons salt

2 tablespoons sugar

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon oregano

 

Chop the seeded Anaheims or bell peppers and jalapenos in a food processor until

they are finely ground, about 10 seconds, stopping once to scrape down the bowl

with a rubber spatula. Avert your face from the machine whenever the top is off.

(For a coarser salsa, more like pickle relish in texture, process the chilies

for only about 5 seconds.)

 

Place the chilies in a 2-quart stainless steel or enamel or coated aluminum

saucepan. With the machine running, drop the garlic cloves into the feed tube

and chop fine. Turn off the machine, put in the onion chunks, and process with

repeated pulses only until the onion is finely chopped. Stop once to scrape down

the sides of the bowl. Add the onions and garlic to the saucepan with the

chilies.

 

Add all the remaining ingredients to the pan, bring to a boil over medium heat,

then cover the pan, reduce the heat, and simmer for 15 minutes. Uncover your

salsa and taste it. If it seems too soupy or the onions are too crunchy for

you--they should retain a little bite--boil uncovered for a few more minutes.

Otherwise, cover the pan and let the mixture cool to room temperature, then

refrigerate in a glass container.

 

Serve the salsa cool but not cold. Yields: about 3 cups.

 

VARIATIONS:

 

Sour Tomato Salsa: For 3 1/2 cups of a milder salsa, reduce the water to 1 cup

and the vinegar to 1/4 cup. Add 1 1/2 cups of tomato puree (or about 12 canned

plum tomatoes, chopped) to the saucepan. Cook and cool as above.

 

Jalapeno-Flavored Salsa: The original version of this sauce was made entirely

from jalapenos, which will give a different and of course much hotter flavor to

the finished product. If you do not wish to seed 16 to 20 jalapenos, you can

make an extremely hot salsa with 4 Anaheim or California chilies and 6 whole

serranos. These smaller hot green chilies usually do not have to be seeded

before you grind them--merely remove the stems. Increase simmering time to 30

minutes, or as long as it takes for the sauce to reach the degree of hotness you

think you can tolerate in a table salsa.

 

Typed for you by Brenda Adams <brendaadams

 

Source:

" The Feast Of Santa Fe by Huntley Dent, pg. 192 "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 354 Calories; 1g Fat (3.2% calories from

fat); 10g Protein; 91g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 3245mg

Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Vegetable; 0 Fat; 2 1/2 Other

Carbohydrates.

 

NOTES : Notes: This recipe (which is cooked but still tastes like a salsa

fresca) grew from a home-bottled taco sauce that was hot and sour, pure chili

green, and almost as thick as chow-chow relish. As duplicated here, it is ideal

as a relish to spoon over tacos both crisp and soft, but you can also turn it

into salsa for grilled meats by adding a little water to the portion you are

serving. For a milder and more conventional table salsa, see the variation that

immediately follows--tomato puree is added to soften the taste of the chilies,

and the vinegar is reduced by three-quarters. Either version will keep

indefinitely under refrigeration, unlike true salsa cruda.