From the Tacos, New Mexico Style from the June 2017.
Summer Salsa Fresca
Makes about 1 cup
This style of fresh relish was the common accompaniment to New Mexican dishes in the first half of the 20th century. It was much more common than cooked green chile sauce, which gradually won over the state once frozen green chile became common as an ingredient. If your idea of salsa means tomato, feel free to stir a diced one into this.
- 1 garlic clove, halved
- 6 to 8 meaty roasted, peeled mild to hot New Mexico green chiles, fresh or thawed frozen, at room temperature
- Splash or 2 of white or cider vinegar, optional
- Splash or 2 of vegetable oil, optional
- Rub a small bowl with both sides of the garlic clove until the clove begins to disintegrate, then discard it.
- Chop chiles roughly and stir in the bowl with salt to taste. If you like, stir in a bit of vinegar and oil. The amount should be minimal, just enough to coat the chiles rather than turn the salsa into a vinaigrette. Serve at room temperature.