Sunday, October 9, 2011

Green Chile Salad


There are a number of different versions of this, with one from Sonora Mexico and is tasty, but super fiery!  Most call for the green Chiles to be roasted, this version uses them fresh.  This comes from New Mexico.  It comes a little book entitled Green Chile Bible (there is also a Red Chile Bible)

1/2 cup fresh green chiles, chopped
1 large ripe tomato, diced
1 small onion (use what you like), chopped
1 clove garlic
1 tbsp. vinegar
1 tbsp. vegetable oil
Lettuce leaves, or cottage cheese
Salt and pepper to taste (optional)

1.  In a small bowl combine the oil and vinegar, and whisk well.

2.  Cut the garlic in 1/2 and rub a salad bowl down well with it.  Toss in the tomato, onion and green chile and toss.  Let this stand for 30 minutes.  Whisk the dressing again, and pour over salad and toss again.  

3.  Serve on lettuce leaves or cups or over scoops of small curd cottage cheese.


Add other new world ingredients, liked sliced avocado.  Whole kernel corn is very good as well.

You can serve this on romaine that has been chopped, be sure to grind a lot of fresh black pepper over it.

You can make this with freshly roasted green chiles.

Chop finely and serve as a salsa.

Toss with cooked pasta for a spicy pasta salad.

Serve this over whole romaine leaves that have been dressed with Caesar dressing, garnish as for a regular Caesar salad.

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