Wednesday, September 5, 2012
Hatch New Mexican Chile Aioli
Green Chile Aioli
Makes a little over 1 cup
As shared from the kitchen of Once Upon a Plate by Mari
This makes a wonderful spread for hamburgers or other sandwiches, or as a sauce for slices of roast pork, grilled chicken or shrimp, on a BLT, or in a chicken salad, etc. If you cannot find Hatch New Mexican Chiles, you can use any mild roasted chiles.
1 1/4 cup good quality Mayonnaise (Best Foods/Hellmann's®)
2 or 3 roasted, peeled, chiles (stems, seeds and membranes removed)
3 cloves garlic, roasted and mashed
fresh lime juice, to taste
Cut chiles into pieces for more even processing. Add all ingredients, except lime juice, to the bowl of food processor. Pulse until the consistency you like is reached. Add lime juice to taste.
*My Farmer's market sells fresh roasted Hatch Chiles, but you
can use any large green chile you like. To remove the tough
skin, grill, place over the flame of a gas stovetop burner
or broil the whole chiles, turning once in a while until
they are evenly charred black. Place in a paper or food-safe plastic
bag, seal and allow to cool slightly, the skin will peel off easily
if you've charred them enough.
Recipe adapted from The Border Cookbook
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