The weather is cooling down, and the smell of roasted chile fills the New Mexico air. Green chile is plentiful this time of year, and I am brainstorming of all the ways our stockpile can be used. Besides the usual green chile sauce, we plan to make green chile vegetable soup, green chile vinaigrette, as well as tempura fried green chile. The term “rajas” refers to chile peppers in the form of a strip. This raja salad is a great appetizer, that uses minimal ingredients, and really highlights the pepper’s flavor. Green chile is bold in flavor, with slight hints of smokiness from the roasting, and caters to every taste bud when you select mild, medium, or hot depending on your dinner guests. The possiblities are endless really, we recently sampled green chile ice cream at Sweet Action in Denver!
Roasted Green Chile-3 large
Olive Oil-1 tbsp
Start by prepping chiles: removing skin, seeds, and stems. Slice chiles lengthwise into strips. Cut baguette on an angle for toasts, arrange on a baking sheet, drizzle with olive oil. Toast in the oven at 300 for about 7 minutes per side. On a platter, arrange chiles into whatever formation you choose. I wound the rajas together in the middle, to show off the cool pattern on this plate. Sprinkle with feta, salt and pepper, drizzle with olive oil, and a squeeze of lime. Garnish with slices of lime, and serve with toasts.