La Parilla Green Chile Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- Roast
- 1/4 ts Cumin -- toasted and ground
- 1 Clove garlic
- Chop
- Chopped
- 1 tb Fresh cilantro -- roughly
- 3 Poblano chiles
- 1/2 c Water
- 1 Thick slice white onion
- 1 Tomatillo
- 1/8 ts Kosher salt
- 1 Roma (plum) tomato
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler