We have customers asking us every day about the processes we use to make all of our food from scratch. But one of the most asked-about items from our kitchen has to be our green salsa. You can usually find us making it about three times a week, with the just-roasted Anaheim chilies cooling, and piles of cilantro and scallions going into the food processor. Here it is for easy reference.
You will need:
- 2 lbs Anaheim chilies (a moderately spicy green pepper with a pleasant sweetness. You can substitute more common Poblanos mixed with sweet Cubanelles to achieve a similar flavor)
- 1 bunch cilantro
- 1 bunch green scallions
- Approx 1/2 cup white vinegar
Preheat the oven to 400 F. Toss the Anaheims with a
splash of canola oil and roast until the skins blister and
blacken, about 30-45 minutes. Place them in a bowl
and cover with a plate or plastic wrap for about
fifteen minutes to allow the steam to loosen
skins. When the peppers are cool enough to touch, remove the flesh, discarding the skin and the seeds.
Chop the cilantro and the scallions and add these, along with the roasted chilies to a blender, adding the 1/2 cup of vinegar. Pulse for about 30 seconds until a proper consistency is reached. If necessary you can add more liquid (vinegar, or a splash of water). Add salt to taste.
This recipe yields about a quart of salsa.