anaheim chile

Homemade Green Enchilada Sauce

onion

garlic cloves, finely minced

flour

cumin

black pepper

low-sodium chicken or vegetable broth

oregano

salt

medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over...

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Stir in the flour and cook for 2-3...

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Gradually add the broth, whisking quickly and constantly...

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Add all the remaining ingredients and bring to...

Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.

Add additional salt to taste, if needed. The...

Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

Charred Peppers With Lemon Ricotta and Cucumbers

walnuts

extra-virgin olive oil, divided, plus more for drizzling

Italian frying peppers or Anaheim chiles

ricotta

lemon

Persian cucumbers (about 1 lb.), sliced on a deep diagonal

mint leaves, torn if large

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also work well here.

Bon Appétit

Place a rack in upper third of oven; preheat to 350°. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.

Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.

Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.

Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.

Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.

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Charred Peppers With Lemon Ricotta ...

Top 2 anaheim chile recipes from across the web

The most viewed anaheim chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Green Enchilada Sauce

Charred Peppers With Lemon Ricotta ...

The most viewed anaheim chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine