Simple, but if you take the time to roast and peel your own chile, it is one of the most savory spreads for toast or anything, just about.
3 to 4 large Anaheim green chiles, roasted, peeled and chopped
1 clove garlic
1 teaspoon coarse sea salt
¼ cup olive oil or ½ stick of softened butter
Put the clove of garlic and salt, in a bowl – even a mortar and pestle if you have one – and crush the garlic with a fork (or the pestle) turning it into a salt/garlic mash.
Add the oil or butter and the green chile and let it stand on the table for a few minutes at room temperature before serving. Use sparingly as a spread on tortillas or bread, pick up the flavor of bland-tasting soups or spoon onto baked potatoes or scrambled eggs. The garlic mellows the chile and the salt draws out the sweetness of the garlic and the chile.
Makes ½ cup
