Roasted poblano chiles and peaches are
the basis for this bold salsa sweetened with honey and flavored
with a generous amount of ancho chile powder.
Peach and Roasted
Green Chile Salsa
- 2 medium poblano chiles, roasted, seeded
and chopped
2 medium peaches, peeled, pitted and chopped
1 cup honey
1 cup chicken broth
2 tablespoons ancho chile powder
1 clove large garlic, crushed
- Combine poblanos, peaches, honey, chicken
broth, chile powder and garlic in a medium saucepan. Bring to
a boil, reduce heat and simmer for 30 minutes, stirring occasionally,
or until salsa reaches desired consistency.
Makes 8 servings.
To Roast Peppers:
Roast peppers by placing them under the broiler, holding them
over a gas flame or roasting them on the stovetop in a cast-iron
skillet until charred. After cooling, peel peppers by gently
pulling off skin.
- In the broiler: Preheat broiler; place
peppers on broiler rack and broil, turning frequently, until
bubbly and blackened on all sides, 15 to 20 minutes. Transfer
peppers into a paper bag; close bag and set aside until cool,
about 15 minutes.
- Over a gas flame: (If only one or two
peppers are being roasted, this method may be preferable) Holding
the pepper in tongs over a medium-low to medium flame, turn pepper
as it bubbles and blackens, about 15 minutes. Transfer pepper
into a paper bag; close bag and set aside until cool, about 15
minutes more.
- In a cast-iron skillet: Heat large cast-iron
skillet over medium-high heat, using no oil; when hot, place
peppers in skillet and roast, turning frequently, until bubbly
and blackened on all sides, 15 to 20 minutes. Transfer peppers
into a paper bag; close bag and set aside until cool, about 15
minutes.
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