Prep 20 mins
Cook 1 min
Adopted 9/15 This was on a recipe card in the supermarket next to the Hatch chiles, which come in season from August to October.
For the dressing
- 4 hatch chiles, roasted, peeled, stems and seeds removed, chopped
- 2 cucumbers, peeled, seeded and chopped
- 1⁄2 cup fresh cilantro
- 4 green onions, chopped
- 1⁄3 cup olive oil
- 2 teaspoons cider vinegar
- 2 garlic cloves, chopped
- 1 cup plain yogurt
For the salad
- 1 mild hatch chile, seeded and chopped
- 1 large granny smith apple, chopped
- 1 cup chopped jicama, skin removed
- 2 tangerines or 2 oranges, sectioned
- 4 cups mixed salad greens
- 1⁄2 cup pine nuts or 1⁄2 cup sesame seeds
- For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
- Add yogurt and mix well.
- Chill in the fridge for at least one hour.
- In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
- Add just enough dressing to coat salad and toss.
- Top with nuts or sesame seeds.
- To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or toast them on a stick over a gas burner. Once they're charred, popping them into a paper bag for a few minutes will make them easy to peel. "Cook time" listed is actually chilling time for the dressing.