Here's a shrimp salad with strips (rajas) of fresh green chiles from Hatch, New Mexico. These chiles are NOT picante. They are barely sauteed, fresh, crunchy, and delicately tangy, and probably cannot be duplicated anywhere outside of the region.
Here's a thin steak, Tampequeño style, laid on a red tomato sauce and white cheese, with sauteed tomatoes, onions, and chile rajas on top. Awesome!
Next, we have caldo de pollo (chicken soup). This was a small bowl!
In a bit of cross-cultural pollenization, here's a pizza with fresh chile rajas. ¡Sí, señor!
And finally, we have fresh chiles from Hatch, New Mexico, purchased at a farmer's market. The ones on the right are fresh, of course. The ones on the left have been roasted and peeled and then frozen, saving one the work of doing it at home. If you have a choice, this is the way to buy them. For the gardeners, we are told that the chiles most prized are Anaheim and Big Jim varieties.
See more food ideas in the column to the right under the photo of cranberry-apple pie a la mode-->