- TOTAL TIME: 30 MIN
- SERVINGS: makes about 1 cup
- 1 pound long green New Mexico or Anaheim chiles
- 3 garlic cloves, minced
- Salt and freshly ground pepper
- Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
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