Re: [CH] Green Chiles - HELP!

GarryMass@aol.com
Wed, 22 Sep 1999 11:19:09 EDT 

In a message dated 9/99 9:33:37 AM Eastern Daylight Time, 
commotion17@yahoo.com writes:

<< I brought back 50 pounds of roasted chiles >>
      great recipes to use them up?  I'm already tired of Chile Rellenos 

Comm,
If you have a favorite tomato sauce recipe, just invert the amounts of 
tomatoes and peppers (typically 2 qts of peeled, diced fresh or canned 
tomatoes; 1 cup chopped green [bell-yuk] pepper) to 1 cup tomatoes, 2 (or 
more) qts roasted chiles, other ingredients the same.  This combo also 
freezes very well.  If you reduce normal cooking time so as not to lose any 
of the fresher flavors, I think you'll enjoy it.
This "Chile Reverse" is especially tasty using a tomato soup recipe as well.

Creamy Tomato Soup
  generally served with grilled cheese sandwiches 
  (ground chiles may be sprinkled on cheese before grilling)

Seasoning Mix
1   tbs sugar
2   tsp paprika (I use Spanish Smoked Hot, thespicehouse.com)
1   tsp dried sweet basil (or a little more, or fresh added at end)
3/4 tsp white pepper (or less if using ground chiles)
3/4 tsp garlic powder (for this and onion powder, buy the best)
1 (you decide) measure of a mild to medium ground Chile (Guajillo, Chimayo)
1 (you decide) measure of medium to hot ground Chile (Jalapeno, Habanero)
1/2 tsp onion powder
1/2 tsp fresh black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cumin
Sea Salt
Ingredients
1  cup heavy cream (low fatters like me, use skim deluxe)
4  tbs unsalted butter (I use 4 tbs. olive oil)
1.5 cups or more chopped onion
0.5 cup chopped celery  (note: combine fine and coarse chop)
11 cups peeled, chopped very ripe tomatoes (about 16)
     (canned diced work well, but lack the fresh kick, 4 lg. cans)
    (substitute roasted chiles for tomatoes or split ingredients)
1.5 cups chicken stock (homemade, regular, or defatted)
0.25 (or more) cup chopped fresh parsley

Combine seasoning mix thoroughly in a bowl
Bring cream (milk) to boiling point, set aside
Melt butter (or use olive oil) in a large (3 qt or larger) pot
    NB: do not use cast iron
Add onions and celery over high heat (8-10 mins)
Stir in 2 tablespoons (tbs) of seasoning mix (cook 2 mins)
Stir in tomatoes and remaining seasoning mix
Bring to rolling boil
Stir well and cook hard for 3 mins
Add chicken stock (broth)
Cover, Reduce heat to low, simmer 10 min
Uncover, heat to high, stir 10 more mins
Pour a few cups (or all) into a food processor a few
    cups at a time, but leave it coarse (I puree 2 cups only)
Pour chunky or smooth soup into large bowl, add cream (milk)
Serve immediately with crusty bread or grilled cheese.

Enjoy,
Gareth