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Peach and Roasted Green Chile Salsa recipe

Roasted poblano chiles and peaches arethe basis for this bold salsa sweetened with honey and flavoredwith a generous amount of ancho chile powder.

Recipe: Peach and RoastedGreen Chile Salsa

2 medium poblano chiles, roasted, seededand 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, chickenbroth, chile powder and garlic in a medium saucepan. Bring toa 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 themover a gas flame or roasting them on the stovetop in a cast-ironskillet until charred. After cooling, peel peppers by gentlypulling off skin.

    • In the broiler: Preheat broiler; placepeppers on broiler rack and broil, turning frequently, untilbubbly and blackened on all sides, 15 to 20 minutes. Transferpeppers into a paper bag; close bag and set aside until cool,about 15 minutes.
    • Over a gas flame: (If only one or twopeppers are being roasted, this method may be preferable) Holdingthe pepper in tongs over a medium-low to medium flame, turn pepperas it bubbles and blackens, about 15 minutes. Transfer pepperinto a paper bag; close bag and set aside until cool, about 15minutes more.
    • In a cast-iron skillet: Heat large cast-ironskillet over medium-high heat, using no oil; when hot, placepeppers in skillet and roast, turning frequently, until bubblyand blackened on all sides, 15 to 20 minutes. Transfer peppersinto a paper bag; close bag and set aside until cool, about 15minutes.

    Roasting Hatch New Mexico Green Chile

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