Marinated Green Chiles Ana Linda (Rajas Ana Linda)
This is my grandmother’s recipe and I love to eat it in a freshly made flour tortilla which does not work for this section but a freshly made corn tortilla is just as good or better. I adapted the recipe from my mother’s book, Mexican Family Cooking (Ballantine Books 1987). But after posting it, I thought about it and think the chiles should be roasted over a gas flame and not fried, if possible. There will be less of a mess and the dish will be lighter. I’m leaving the frying instructions in for those who don’t have a gas flame but, if you do, check out my video on how to roast chiles over a gas flame. It’s not my best but it’s good enough!
Ingredients
- Oil for frying the chiles
- 10-12 plump fresh Anaheim green chiles
- ⅓ cup white vinegar
- 1 teaspoon salt
- 5 cloves garlic crushed
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon crushed oregano leaves
- ½ cup extra-virgin olive oil
- 1 cup white or red onion in thin half slices
Instructions
- Pour about 1” of oil in a large skillet and heat until almost smoking. Make a ¼-inch slice in each chile and fry, a few at a time, until blistered on all sides. You will need a cover for the skillet as the peppers can sputter the oil dangerously.
- Let cool and peel. Cut the tops off and remove the seeds and veins. Cut the tips and open the chile to form a rectangle. Cut into even slices and place in a Pyrex or other glass dish.
- Mix the vinegar with the salt, garlic, black pepper, and oregano and add the olive oil slowly to make the marinade.
- Place the onions in a medium-mesh sieve and pour boiling water over them. Drain and sprinkle the onions over the chiles; pour the marinade over, distributing it well, and let rest for a few hours.
Nutrition
Calories: 153kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 526mgPotassium: 48mgFiber: 3gSugar: 3gVitamin A: 13IUVitamin C: 10mgCalcium: 20mgIron: 1mg
