Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 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
- Â Â A few drops extra virgin olive oil, optional
Direcciones
- MAKES 1-1/2 TO 2 C.
- 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.
- 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.
- *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.
- 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.
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 8 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 11mg | 0% |
| Total Carbs 0.78g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.26g | 0% |
| Protein 0.11g | 0% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
