My mom was one of the proudest people to have been a native New Mexican, and to have come from a Northern Italian family. She had a big personality and her approach to food was intuitive - I only saw her follow recipes on major holidays, and even then she would double or triple the ingredients that she was excited about. This chunky bruchetta was the first thing she made every fall after the green chile harvest, and it's the perfect expression of who she was and where she lived: New Mexican nuclear sunshine, Italianized. Amounts are approximate because, like I said, this is woman who liked to wing it.
8-10 freshly roasted Hatch green chile peppers, peeled, seed pods removed, and coarsely chopped
2-4 cloves crushed garlic
3-4 Roma tomatoes, chopped
4 tablespoons olive oil
salt
pepper
Toss the green chile, garlic, and tomatoes and drizzle well with olive oil - my guess is that she used about 4 tablespoons, but it's best to go by looking for the consistency you prefer. Season well with salt and pepper, and toss a few more times. Serve on sliced rounds of French bread or wheat crackers.
If you don't live in NM, you can order green chile here, either roasted or fresh. Roasting at home is easy if you opt for fresh. Just do it on your BBQ grill or even under your oven broiler. My mom loved surprising me with huge boxes in Chicago, which I once roasted in our oven while living in a high-rise. The entire floor of the building smelled like the South Valley in fall.
Avoid using canned chile for this one. Its flavor is decent, but the texture just won't cut it.
8-10 freshly roasted Hatch green chile peppers, peeled, seed pods removed, and coarsely chopped
2-4 cloves crushed garlic
3-4 Roma tomatoes, chopped
4 tablespoons olive oil
salt
pepper
Toss the green chile, garlic, and tomatoes and drizzle well with olive oil - my guess is that she used about 4 tablespoons, but it's best to go by looking for the consistency you prefer. Season well with salt and pepper, and toss a few more times. Serve on sliced rounds of French bread or wheat crackers.
If you don't live in NM, you can order green chile here, either roasted or fresh. Roasting at home is easy if you opt for fresh. Just do it on your BBQ grill or even under your oven broiler. My mom loved surprising me with huge boxes in Chicago, which I once roasted in our oven while living in a high-rise. The entire floor of the building smelled like the South Valley in fall.
Avoid using canned chile for this one. Its flavor is decent, but the texture just won't cut it.