Best 2 Roasted Green Chiles Recipes
Unleash the flavors of the Southwest with roasted green chiles! These mild and tangy gems are a staple in Mexican and New Mexican cuisine, and for good reason. Their smoky, slightly charred exterior and juicy, tender flesh add depth and complexity to a wide range of dishes. Whether you prefer them whole, diced, or pureed, there's no denying the versatility and appeal of roasted green chiles. Get ready to embark on a culinary journey and discover the best roasted green chile recipes that will tantalize your taste buds and leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES
Steps:
- Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
- Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
- Combine all ingredients in a small bowl and season with salt and pepper.
- Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
- Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.
ROASTED GREEN CHILES
I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.
Provided by Mustang Sally 54269
Categories Peppers
Time 15m
Yield 8 oz peppers
Number Of Ingredients 2
Steps:
- Wash the peppers & pat dry.
- Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
- Turn the oven to broil & move the oven rack to the closest setting to the broiler.
- Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
- Turn peppers over & broil another 2 mins, until the skin is spotted with black.
- Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
- Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
- Coarsely chop green chilis.
- Use right away or freeze in cubes & store in a small plastic bag for the freezer.
Tips:
- Choose the right chiles: Look for chiles that are firm and brightly colored, with no signs of bruising or damage. Use a variety of chiles to create a more complex flavor.
- Roast the chiles evenly: Place the chiles on a baking sheet in a single layer and roast them until they are blistered and charred. Be sure to turn the chiles occasionally so that they roast evenly.
- Remove the seeds and stems: Once the chiles are roasted, let them cool slightly and then remove the seeds and stems. You can do this by using a paring knife or by simply pulling the seeds and stems out with your fingers.
- Use roasted chiles in a variety of dishes: Roasted green chiles can be used in a variety of dishes, including salsas, sauces, soups, stews, and chiles rellenos. They can also be used as a topping for tacos, burritos, and nachos.
Conclusion:
Roasted green chiles are a delicious and versatile ingredient that can be used in a variety of dishes. By following these tips, you can create perfectly roasted chiles that will add flavor and depth to your favorite recipes.
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