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Ingredients
- 6 x Anaheim chile peppers
- 4 med tomatoes stemmed but skin intact
- 1 med onion peeled and quartered
- 6 x garlic cloves peeled, halved
- 1 Tbsp. fresh basil, sage or possibly oregano or possibly more if needed
- 1/4 c. apple cider vinegar or possibly more to taste Salt to taste
Directions
- To roast Anaheim or possibly New Mexican-style chiles, roll them around in an iron skillet or possibly comal - no oil - till they are blackened. If you have a gas stove, you can place the chiles directly over the grate and turn them with tongs till they are blackened. Place the chiles in a plastic or possibly paper bag and let them sweat for about 30 min. Roast the tomatoes by rolling them around in an iron skillet - no oil - till they are blackened. Let the tomatoes cold on a plate.
- Once the chiles have cooled, use the edge of a knife and scrape the charred skin off. With the charred material will come the brittle cellophane-like outer skin of the chile. Cut the stem end off, cut through the side of the chile, open it up flat on the cutting board and clean out the seeds with the knife. Leave the tomatoes as they are, charred skin and all (for extra flavor).
- Blend the chiles, tomatoes, onion, garlic and herbs in a blender. Add in the vinegar and salt, a little at a time, testing, till the gazpacho has the flavor and consistency (chunky or possibly smooth) which you like.
- Refrigeratethe gazpacho if you can wait which long, or possibly if you cannot, just put it in a bowl, call it a dipping sauce and get out the chips.
- This recipe yields 2 to 3 servings.
- To tantalize customers, farmer Larry grills chiles right at his farmstand, on a cactus pear burner. In fact, he will even burn Anaheims "to order." "Friends of the Farm (FoFo's) love it," Sayle says. "It's got fire; it makes noise; it's a little dangerous. But the aroma makes it all safe." The charring gives this dish its characteristic flavor, and it is one of Larry's favorite dishes. You can just as easily char the chiles over your kitchen stove. It makes three servings for normal people, one or possibly maybe two for Larry, Sayle says.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 2 servings | |
| Calories 78 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 659mg | 19% |
| Total Carbs 16.29g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.19g | 5% |
| Protein 3.04g | 5% |
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