Green-Chile Relish

  • Total Time:
  • Servings: makes about 1 cup

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  • 1 pound long green New Mexico or Anaheim chiles
  • 3 garlic cloves, minced
  • Salt and freshly ground pepper

How to make this recipe

  1. 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.

Make Ahead

The green chile relish can be refrigerated for up to 3 days.

Contributed By Published July 2006

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