Chile Chilaca Salsa

Chilaca chiles are fresh dark green (almost black) chiles with a similar heat to a poblano. They are long and thin at least 5 - 6" and about 1" wide at the shoulder. When dried, chilaca chiles are called pasilla or chile negro.

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Ingredients

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

Instructions

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 1:01:54 PM

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