Sherry Odom and Karen Hameroff founded the business in 1997 and have created the product line Santa Fe Chili Co to celebrate everything New Mexican! Enjoy these authentic salsas as an appetizer, on chicken, in poblanos, or on tamales.
Salsa Mexicana: A town favorite, this full bodied salsa is made with the freshest ingredients available. Hand-picked locally grown green chile, jalapenos, tomatoes, onions, garlic, salt and spices deliver authentic New Mexico flavor.
Chipotle Garlic Salsa: Chipotles are a ripe red jalapeno pepper, smoked and dried. Experience a native tradition when you taste a salsa full of smoky hot peppers, fresh whole chopped garlic, tomatoes, onions and the chefs secret blend of chipotle spice.
Chiles Rellenos Fritos
12 large chiles poblanos or any chiles for stuffing
1 small onion, chopped
2 tablespoons oil
2 garlic cloves, minced
16 oz. salsa
1/2 teaspoon salt
12 oz. Queso Blanco or Queso Para Freir, cut in 1/2 inch-thick strips
4 eggs, separated
1/4 cup flour
Oil for frying
Directions:
- Cook and stir onion in hot oil until tender.
- Add garlic,salsa and salt.
- Simmer 10 minutes. Keep sauce warm.
- Place chiles in shallow baking pan. Broil and turn chiles until skin blisters.
- Place in paper bag and close for about 10 minutes. Wipe the outside of chile with damp cloth to remove charred skin.
- Make a slit from top to bottom on one side of the chiles. Open the top and carefully cut below the stalk. Remove veins and seeds, being careful not to break the flesh.
- Stuff with cheese strips.
- Beat egg whites until soft peaks form. Add one yolk at a time, beating after each addition.
- Heat about 1 inch of oil in large skillet. Roll stuffed chiles in flour then in egg batter.
- Gently place in hot oil and brown both sides. Drain on paper towels. Serve with tomato sauce.
