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
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.
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