What I’m calling “Green Chile Pesto,” is really his Green Chile Adobo, but I thought my audience would better relate to a “pesto,” since that’s what this reminds me of the most. Although, I’m not sure how it would be in a pasta, and don’t have any immediate plans to find out.
What it was great in, was this very simple chayote squash dish, which is really more of a warm salad. If you can find chayote near you, I recommend you give it a try, but if not, grilled zucchini or other summer squash would also work, as would something like roasted acorn or delicata squash.
I’d try to choose a fairly mild olive oil for this, since we have enough heat and bitterness from the peppers. Which reminds me, don’t over blend this. While some chefs claim it’s just a wives tale, I’ve found that if you over-process an olive oil-based sauce, especially ones with garlic in them, it can get very bitter. Other than that, not much can go wrong, and so on behalf of Chef Bayless and myself, I’d like to say, we really do hope you give it a try soon. Enjoy!
Ingredients for the Green Chile Pesto:
6 Serrano peppers
1 Poblano pepper
6 cloves garlic, still in the paper
1 bunch cilantro
1/2 bunch Italian parsley
1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)
3/4 cup mild tasting olive oil, or vegetable oil
juice from 2 fresh limes*
* You can add the lime right to the pesto if you’re going to use it all at once as a sauce for something, but this seems to keep longer in the fridge without it added in, and so I prefer to add it to whatever I’m using it with instead.
For the Chayote Squash Side Dish:
3 Chayote squash, cut in 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon kosher salt
juice from 1 lime (unless already added to your pesto)
2 or 3 heaping spoons of Green Chile Pesto
1/3 cup crumble soft goat cheese, plus more for the top
pumpkins seeds to garnish, optional-->