Once the green chile roasting begins every August, I crave this little spicy relish. Serve on cocktail crackers for a simple happy hour treat or lavish across a grilled steak or roasted chicken. It is a wonderful winter condiment to have on hand or the perfect recipe to share.
Create this relish WITH A FEW simple INGREDIENTS:
- 2 cups chopped New Mexico green chile, roasted, peeled and seeded.
- 1⁄4 cup olive oil
- 5 cloves garlic, minced
- 1 tsp crushed Mexican oregano, optional
- Kosher salt
- In a large bowl, combine chiles, oil, garlic, oregano and salt to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 2 days.
300 Best Taco Recipes, Robert Rose Publishing
Recipe courtesy Kelley Cleary Coffeen
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