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.
Enjoy!
PS-
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).
I haven't had these specific peppers, but I like the black skin as well.
ReplyDeleteBe still my heart! Hatch chilies are the best aren't they? Thanks so much for sharing this great recipe!
ReplyDeletePat