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Use green chile from Hatch, NM, for this Italianized "salsa" that my family's been eating forever. Freshly roasted is best. Frozen works. Canned? Please, please, no.
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 - 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.
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 edeangelis
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