Here’s another summer dish that uses those delicious New Mexico Chiles.
Cook quinoa according to the package directions (or substitute rice, pasta, or potatoes). After it’s cooked and cooled toss it with chopped tomatoes, grilled corn that’s been cut off the cob, and of course chopped New Mexico Chiles. Whisk together some olive oil, vinegar (I used a jalapeño kumquat vinegar today), and ground cumin. Drizzle this over the salad and toss until everything is evenly incorporated.
To make a salad that is hearty enough to be a meal, add cooked pinto or black beans to the mix. You’ll have a one dish meal that didn’t heat the house!
To prepare the chiles I prefer an outdoor grill. Roast them over medium high heat, turning constantly. The skins will begin to blister as they heat. Take care not to burn them all the way through, your goal is to char the outside only. As you pull them from the grill, place them in a large lidded container. Let them steam in the container until they cool. This step is critical for easy skin removal. Once the chiles are cool, peel the skin, and remove the stems and seeds. Chop them into chunks and use them in salads, eggs, sauces, etc. Once the chiles are peeled they can also be frozen in zip top bags, freeze them whole or chopped.
Until next time… Release YOUR Bon Vivant and Savor Your Life!