Green Chile Table Spread

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

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