Sunday, July 3, 2011

Roasted Anaheim Chiles

I'm taking a little culinary journey over the next week or so, to the kitchens of New Mexico.  For the first few nights I intend to give you the building blocks (such as these roasted chiles), and then I'll build up to great entrees.

I had to start, of course, with the New Mexican long green chile, also known as Anaheim chiles, which are ubiquitous in New Mexican cuisine.  They provide the basis for Green Chile Sauce, and provide mild heat to stews or enchiladas.  Anaheim chiles get their name because they've been cultivated in the area around Disneyland since 1900, despite their origins in New Mexico, and should be readily available in most supermarkets.

  • 5 Anaheim chiles
1. Cut the chiles in half lengthwise, and discard the seeds and membranes.  Place on a foil-lined baking sheet, skin sides up, and flatten with the palm of your hand.  Broil for 15 minutes, until blackened.

2. Place the chiles in a large zip-top plastic bag and let stand for 15 minutes.  Peel off the skins (which will slip off easily at this point, although don't fret if you can't get every last little piece), and chop.

Because you'll need to revisit these chiles for recipes I'm making in the nights ahead, consider making several batches at once, and storing the extra in the fridge or freezer.  You can refrigerate the chiles up to two weeks, or freeze for 3 months.

But tonight I'm highlighting the chiles, and I enjoyed them as a condiment over the new veggie beef burgers from Gardein.  You can also try rolling them up in a soft flour tortilla with your favorite taco fixings, for a simple supper.

Nutrition Info:
4 servings (1/4 cup), Calories 19 

Tasting Notes:
To be perfectly honest, the taste was not all that different from canned chopped green chiles, and was very mild in heat.  Still, I get great satisfaction out of knowing that my roasted chiles were homemade, since I am a proponent of cooking from scratch, and the taste was a bit lighter and fresher than the canned alternative.  A simple recipe, so it's worth keeping a batch on hand in fridge or freezer.


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