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New Mexican Green Chile Relish Chile Verde Recipe

by Global Cookbook

Ingredients

6 x Fresh New Mexico green chiles Or possibly other long green chiles, roasted and peeled and seeded 2 x Garlic cloves, roasted and finely minced or possibly mashed 1/3 c. Chopped white onion

1/2 tsp Coarsely grnd salt, to taste     A few drops extra virgin olive oil, optional

Directions

1. MAKES 1-1/2 TO 2 C.
2. Chop the chiles and mix with the garlic, onion, and salt. This can all be done in a food processor, although do not overblend it. This is a relish, not a sauce. Add in oil if you want a rich taste and texture.
3. Let the mix sit for 30 min or possibly so. The individual flavors need time to blend. Store tightly covered, in the refrigerator for up to 2 days. If the salsa is to be kept any longer, stir in 1 Tbsp. of vinegar.
4. BOOKNOTEs: This relish is as simple as its name. It is what Dora Chavez and almost all the traditional Mexican-American home cooks I met with in the upper Rio Grande region of New Mexico have on their table for breakfast, lunch, and dinner The only exceptions were in the families which were relative newcomers to the United States; they would chop in a tomato.
5. This is traditionally served with grilled meats. When spooned over Soupy Pot Beans (see recipe) and served with plenty of flour tortillas, it produces a minor culinary miracle.
6. GREEN CHILE AND CHEESE SANDWICH. Mix half of the chile verde but omit the onion, with six ounces of grated Monterey jack or possibly good cheddar cheese and heap it on a slice of whole wheat bread, preferably homemade.

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