Marinated Green Chile Salad

Ingredients:

3 fresh Anaheim green chiles, roasted and cut into chunks (see below)
3 medium tomatoes (sliced)
1 avocado (sliced or diced)
¼ cup corn kernals
2 green onions, sliced
small head of romaine lettuce, chopped
a handful of fresh cilantro, chopped
a handful of fresh oregano, chopped
olive oil, about 1/8 cup
lemon juice, about 4 tbsp., or to taste
salt and pepper to taste
corn tortillas (optional)

Guidelines:

Roast your chiles. How? Like this: Place the chiles under a broiler, turning frequently (with tongs) until blackened on all sides. Remove and immediately place in a paper bag. Put the paper bag in your refrigerator. Let the chiles sweat out for about 20 minutes, then remove from the fridge, and peel the blackened skin away from the chiles. If you have sensitive hands, wear gloves. If you don’t wear gloves keep your hands away from your eyes, nose, and lips, for at least half an hour!!!

Remove most of the seeds from the chiles and cut into chunks.

In a large bowl, combine the roasted chiles, tomatoes, corn, green onions, cilantro, oregano, salt and pepper to taste, olive oil, and lemon juice. Toss well. Add the avocado and toss gently so you don’t squish it.

Cover bowl with wrap and let mixture marinate for at least half an hour. If you want a colder salad, let it marinate in the fridge, otherwise room temperature is fine.

Wash and chop the romaine. Add it to the roasted chile mixture, and toss gently.

Serve with warmed corn tortillas and cold beer.