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KRILLFURY's Photo KRILLFURY Posts: 1,098
1/9/11 6:37 P

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Oh I'm so glad to hear that! I always enjoy hearing back when people make this recipe. The grill on the stovetop is the best way to watch your chile peppers so that they don't totally scorch while they're roasting.

You can also substitute tomatillos. They're like tomatoes, but smaller, green and with a papery-like husk. Use 6-8 tomatillos instead of 5-6 tomatoes. This will make green chile.

Use more tomatilloes as needed and feel free to throw in a roasted tomato or two if you like.

I love using this chile on grilled fish, shrimp, frozen vegetables, with tostadas, on eggs, potatoes, and the list goes on and on.

With potatoes, I like to fry them with 1 TBSP of olive oil (I get the pan hot on MED) in a non-stick pan and cover (on LOW heat/flame) them until they're done. Season as you like but I like fresh ground pepper and just a pinch of salt. Then, I like to sprinkle some fat-free or low-fat jack cheese on them and when I serve them, I like to add some chile either on top or on the side.

Chile is also delicious on grilled shrimp, with mango, shredded cabbage and shredded carrots, rolled in romaine leaves.

Their is so much you can use chile with!

Enjoy!

Edited by: KRILLFURY at: 1/9/2011 (18:40)
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JEANINE100's Photo JEANINE100 Posts: 3,241
1/9/11 12:55 P

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I made this and it was awesome. Really good and everyone loved it. Thanks.

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KRILLFURY's Photo KRILLFURY Posts: 1,098
1/7/11 6:43 P

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If you make this, I would love to know how it turned out for you! It's so good, especially over grilled chicken on a bed of lettuce!! (or in a low-fat cheese quesadilla with a corn tortilla!) emoticon

When you really live, there's just no time to be bored.


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TIME4ME-CHERYL's Photo TIME4ME-CHERYL SparkPoints: (24,738)
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1/6/11 3:47 P

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emoticon

What you see depends on what you're looking for. Source Unknown

What lies behind us and what lies before us are tiny matters compared to what lies within us.Ralph Waldo Emerson
CFMOSS's Photo CFMOSS Posts: 5,521
5/9/10 8:42 A

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yum

Carolyn
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TAMMYTH64's Photo TAMMYTH64 Posts: 3,810
5/5/10 9:19 P

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Sounds totally awesome!

Tammy

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GRANDMAAMIE's Photo GRANDMAAMIE Posts: 44,047
5/5/10 5:32 P

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love salsa

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JEANINE100's Photo JEANINE100 Posts: 3,241
5/4/10 6:53 P

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Thanks for the recipe. It sounds really good.

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KRILLFURY's Photo KRILLFURY Posts: 1,098
5/3/10 12:54 A

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Heh heh -- have to laugh at your thread! I love roasted anaheims -- even by themselves! Keep in mind the longer you roast the tomatoes, the more caramelized they get. The taste is very sweet while tomato-ey. And it adds a delicious flavor in your chile. You can also add fresh cilantro from your garden, if you choose. Or, instead of the red tomatoes, try the green tomatillos. I think you can add 5 or 6, but I'm not sure. Try it to taste once you've roasted your peppers. And the nice thing about this recipe is that you can increase/decrease the garlic, peppers and/or tomatoes to taste! I love chile.
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SHELLYUT's Photo SHELLYUT Posts: 987
5/2/10 5:38 P

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Thanks for posting an actual recipe to follow. A couple years ago I bought a chile roaster and each year we have a roasting party and freeze bushels of anaheims to use year round. I've been winging the recipes just trying to match the taste up to my hispanic in-laws and haven't quite gotten it. Haven't been roasting the tomatoes and I was just tossing everything in the blender together from the get go. Going to give it another shot and it might just be better than my mother-in-laws emoticon

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MARLENE2995's Photo MARLENE2995 Posts: 4,388
5/2/10 4:24 P

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This sounds great! Thank you.

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KRILLFURY's Photo KRILLFURY Posts: 1,098
5/2/10 4:21 P

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Growing up we always had certain condiments available with our food, as in any household. One condiment that was always fat free and extremely easy to make is homemade chile. Now, I'm not talking about chili beans. I'm talking about chile. Salsa. Chile peppers. My family has been roasting jalapenos, anaheim peppers with tomatoes and garlic for years! And it tastes delicious on everything from eggs to potatoes to steak and especially on tortillas with oozing melted cheese!

Chile is extremely low in calories, no fat, and it's delicious! Roast about 5 average size jalapenos (to roast, I have a cast iron skillet and roast them on low for about 20-25 min, turning them over once or twice. Just be sure to pierce each pepper once or twice or they'll explode under the pressure) to about 6 anaheims, then place them on a plate and cover with a paper towel. Sprinkle the towel with cold water until it's moderately damp and then place the plate, wet paper towel and all inside a plastic bag, fold or twist the bag closed and set aside on the counter. The steam will loosen the pepper skin if you choose to peel them. Then peel about 5-6 cloves of garlic and set aside. Place about 6 tomatoes on the skillet and roast those for about 15-20 min, turning once. When the tomatoes are done, you're going to put about 3-4 peppers at a time in the blender and pulse blend it on low - you don't want it soupy just yet, you just want to get everything mixed well without getting stuck. Then add the rest of the peppers, garlic and about 3 or 4 of the tomatoes. Pulse blend it on low again until everything's had a turn at the blades, then add in the rest of the tomatoes and blend for about 10 seconds or until the chile is well blended and there are no big hunks. You might have to use a wooden spoon to push your ingredients down in the blender when the blender is STOPPED. Then add a little water to the blender once you've poured out your chile. Swirl the water around the blender to get the remaining chile out of the blender and add it to the chile you've already poured out.

Add salt to taste and voila! You've just made chile! It's delicious on grilled chicken with rice beans and squash, but those are recipes that I'll share later! :)

FYI: you might want to roast a few extra tomatoes just in case this is still too spicey for you.

Enjoy!
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