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Summer is salad time to me. But since I still have quite a few of the green chiles we roasted and saved in the freezer from last year's harvest, I'd better start thinking of ways to use 'em up! I can't take all the credit, since the vinaigrette was Gary's idea, and it turned out to be a good one. We've used it on all kinds of salads, including ordinary greens. It's also great as a sauce on burritos and wraps - I think you could just "spread it on bread and eat it like a sandwich" - as one of our favorite old TV cooks used to say! The chips go with just about any salad or sandwich, too, so give these hot and cool recipes a try for your next summer supper. |
Hot Cool Pasta Salad Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top. Serve with Chile Lime Chips. Makes 4 main dish servings. |
Green Chile Vinaigrette 1 large garlic clove 2 large green chiles, roasted, peeled, & chopped (about ½ cup) ¼ cup olive oil 2T cider vinegar 2T lime juice 1t coarse salt black pepper to taste pinch of sugar Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 min. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator. |
| Chile Lime Chips 4 flour tortillas 2T lime juice 1t salt 2t red chile powder |
Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 min. or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches. |