It's late summer and the grocery stores in central Texas are filled with Hatch chiles. I just love the distinctive flavor of these spicy peppers from New Mexico!
- 2-3 roasted Hatch green chiles, seeded
- 1 brick of cream cheese
- 1/2 cup sour cream
- 1/4 cup cilantro
- 1/4 cup milk (add more milk to make salad dressing)
- juice from a lime
- 1 clove garlic
- salt to taste
Toss all ingredients in your blender.
Pulse until mixture is smooth.
It's easy to roast chiles! Place them under the broiler. The skin will blister and turn black (burnt&black= yummy). Turn the peppers to blister all sides. Place them in a plastic or paper bag for 15 minutes. Remove the skins (I'm strange and like the blackend skins so I keep them on).