Text 663, 77 rader
Skriven 2013-05-10 23:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: peppers
===============
 DD> Anaheims (also New Mexican, California, Hatch, or Magdalena)
 DD> Scoville ratings are all over the map - 500 to 10,000 units - with one
 DD> variety going as high as 70,000 units.

I have never encountered really hot Anaheims. What's the name of
that variety?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Salsa
 Categories: Salsa, Chilies, Tex-mex
      Yield: 1 quart
 
     25    Whole Tomatillos or
     15 sm Green tomatoes
    1/4 c  Fresh Cilantro
      1    Whole Lime
      2 cl garlic, minced
    1/2 ts Chile powder
      2 tb Extra virgin olive oil
      1 lg Anaheim chili pepper
      1 sm Green Bell pepper
      1 lg Big Bertha pepper
      2    Whole Jalapenos
      1    Whole Pequin chili;
           -(optional for extra heat)
           Salt and Pepper to taste
 
  This Salsa is commonly known as Salsa Verde. You may make it with
  Tomatillos which you may eat raw or processed without changing the
  taste. You may also make it with Green tomatoes of any type;
  however the taste will change dramatically if you process this
  type. Also it will separate during processing which can be
  remedied by vigorous shaking but it will still look terrible. If
  you grow your own Tomatillos or if you just need something to use
  all those 'last batch' unripe tomatoes, go ahead and multiply the
  recipe. Salsa Verde is good when made as a 'crunchy bits' Salsa or
  processed with green tomatoes instead of Tomatillos it makes a
  terrific Mexican Barbecue Sauce or a good base for Pork Chop
  Burritos or Frajitas.
  
  Dice Tomatillos or Tomatoes in med. small chunks. Chop all
  remaining vegetables. finely. Juice the lime. Mix all ingredients
  in medium size mixing bowl; gently toss with wooden spoon after
  adding spices and oil or butter. Put into serving dish or 1 quart
  jar and chill for 1 hour and serve. Keeps well in refrigerator for
  up to 3 weeks.
  
  SERVING SUGGESTIONS Great with chips and sour cream or on any of
  your favorite Mexican dishes. Or try it as a steak or chuck roast
  sauce!. This salsa may also be used as a barbecue sauce on any and
  all slow cooked meats.
  
  TIPS: If you make a Salsa hotter than your taste buds appreciate,
  mix with sour cream to add flavor and reduce the fire. Jalapeno
  peppers come in different shapes and sizes. You can adjust the
  "heat" down by selecting the peppers with blunt or rounded ends.
  The more pointed the end of the Jalapeno the hotter it is. This is
  only true with the Jalapeno peppers.
  
  The seeds and membrane of all Chile peppers contains the most
  "Capsaicin". This is the hot stuff. You can adjust the "heat" down
  by removing them or turn it up by leaving some in.
  
  Recipe by: Lindy Nearman
  Posted by: Christopher Eaves

MMMMM

YK Jim


... Tabasco has a vinegar cover for the lackluster underlying chile-ness.

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