8 chilaca chiles or 7 small poblano chiles - charred and peeled, with stems, seeds and veins removed
2 tablespoons fresh lime juice
2 tablespoons finely chopped white onion
3 tablespoons finely crumbled 'queso fresco' or cream cheese
1/4 cup creme fraiche or sour cream
Tear or cut the chiles lengthwise into thin strips. Place in a medium bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.
Posted: 7/2/2009 1:03:56 PM