Best Anaheim Chile Salsa Verde Recipes

GRILL-ROASTED BRINED TURKEY WITH ANAHEIM CHILE SALSA VERDE

Steps:

• Rinse turkey inside and out and reserve neck, giblets, and liver for another use. In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved. Soak turkey in brine, covered and chilled, 10 hours.
• Remove turkey from brine and pat dry inside and out. Fold neck skin under body and fasten with a small skewer. If desired, secure wings to body with small skewers. Set an oiled metal rack in a roasting pan that will fit in covered grill. Transfer turkey to rack in pan and sprinkle with chili powder. Loosely tie drumsticks together with kitchen string. Turkey may be prepared up to this point 1 day ahead and chilled, covered.
• Prepare grill:
• Preheat gas grill. (If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear. Position grill rack with wider openings over briquettes and light briquettes. They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
• Put turkey in roasting pan on grill and cover grill. Turn all gas settings to low. Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours. (If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
• After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh. If thermometer registers 175°F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes. Transfer turkey to a heated platter and discard string. Loosely cover turkey with foil and let stand 20 minutes before carving. Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.

ANAHEIM CHILE SALSA VERDE

Steps:

• Preheat broiler.
• Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and ribs.
• Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned. Add chiles to tomatillo mixture. Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids). Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.
• Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt.

ANAHEIM CHILE SALSA VERDE

Steps:

• Roast Chiles.
• Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness.
• In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute.
• Add chiles to mixture.
• Cool salsa slightly.
• In blender pulse until coarsely chopped.
• Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered.
• Bring salsa to room temperature or reheat before proceeding.
• Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt.
• Makes about 3 cups.