Christi (aka Hossy) just got back from a long weekend trip to the Hatch Chile Festival, which is truly one of the finest things on god's parched, dry, heteronormative earth. That's her trunkful of roasted chiles, nestled in plastic bags and tucked in ice chests. I received a share, for no other reason than Christi knows I appreciate the wonder that is the Hatch green chile.
New Mexican Green Chile Relish
6 fresh (roasted) Hatch green chiles
3 finely chopped garlic cloves
Small onion, minced
Good pinch of coarse salt (the eating kind, not the kind you use to dissolve ice up in Washington state)
Directions: Mix it all up. Don't puree it or mash it too much--it's relish! Let it sit for half an hour, then it's ready to eat. Usually, you'd put this alongside roast meat, but if you're not much of a beastie-eater, you can always put it on....um, anything else except chocolate cake (and even that's a possibility, I guess). Refrigerate what's left over, but if you keep it longer than a couple of days, squirt some lime juice in to brighten the flavor.
