Green Chile Recipe: Painted Desert Roasted Pepper Salad • I am New Mexico

Green Chile Recipe: Painted Desert Roasted Pepper Salad

If you’re in the mood for something good, spicy, and less filling, than the Green Chile Recipe: Painted Desert Roasted Pepper Salad is just what you’re looking for. With a variety of roasted peppers, your mouth will be watering before you get it in you mouth.


Photo: FR101



  • ½ cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • 2 garlic cloves
  • 1 tablespoon chopped onion
  • ¼ cup cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon dried Mexican oregano
  • freshly-ground black pepper, to taste


  • combination of 4 mild green chiles, poblano, New Mexico and Anaheim, roasted
  • 1 red bell pepper, roasted
  • 1 green bell pepper, roasted
  • 1 yellow bell pepper, roasted
  • crumbled cotija or aged monterey jack or grated monterey jack cheese
  • romaine or other sturdy lettuce leaves for garnish (optional)


  1. Purée oils with garlic and onion in a blender.
  2. Pour the mixture through a strainer into a large jar with a lid.
  3. Combine with the remaining dressing ingredients and shake well.
  4. Refrigerate for 30 minutes.
  5. Slice the chiles and bell peppers into ribbons about ½ inch thick.
  6. Arrange them decoratively on a serving platter.
  7. Pour the dressing over the chiles and scatter the cheese on top.
  8. Garnish with lettuce around the plate’s edge.

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