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New Mexico Green Chile Cheeseburger Salsa Recipe

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New Mexico Green Chile Cheeseburger Salsa Recipe

By Meathead Goldwyn

Green Chile Burger Recipe

Makes. About 4 cups, enough for at least a dozen burgers

Prep and cooking time. About 1 hour.

Ingredients

3 green Hatch New Mexico #20, or Hatch New Mexico 6-4 peppers, or Anaheim peppers

1 green jalapeño pepper

1 green poblano pepper

1 tomatillo

1 medium onion, peeled, and sliced in half

2 tablespoons of olive oil

2 large garlic cloves

2 tablespoons cilantro leaves

1/2 teaspoon kosher salt

2 pinches ground black pepper

1 tablespoon lime juice

Want more heat? Add another jalapeño, or substitute 2 serranos for the jalapeño, or add a few splashes of green hot sauce. But taste it first.

About the lime juice. You can substitute lemon juice or cider vinegar, but I prefer lime juice for its brightness.

Want more flavor? Throw some wood chips onto the coals or into an aliminum pan resting on top of your gas burner when you are grilling the peppers, tomatillo, and onion.

Method

1) Split the peppers in half lengthwise, cut off the stems, and remove the seeds. Leave in the veins because that's where the heat lives. Place them on the grill over medium high or high direct heat, skin side down until the skin blackens and blisters, about 5 minutes. If you're working indoors, you can put them under the broiler skin side up or if you have a gas stove, hold them over a open flame with tongs (and an oven mit). When the skin is black, put the peppers in a bowl and cover them with a dinner plate so they will steam. You can also put them in a paper bag and crumple the top. The steam will help loosen the skin. After about 5 minutes, open the bowl or bag, and when the peppers are cool enough to handle, slip into rubber gloves and peel off the skins. If a little char remains, don't sweat it. If you work bare handed, wash thoroughly with soap and avoid touching any moist part of your body, or your lover's. You can skip the process of skinning the peppers, but if you do it is especially important to blend them well in step 3 to break down the skins.

2) While the peppers are grilling, put the onions on the grill face down until they have nice grill marks. Roll over and grill until the round side is charred. Discard the burned layer. While the onions are grilling, cut the tomatillo in half and roll around on the grill until soft, but don't let it burn.  :snip:    https://amazingribs.com/tested-recipes/hamburger-sloppy-joe-salisbury-steak-recipes/new-mexico-green-chile-cheeseburger

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