1 hour ago, Susanwusan said:What would you make with the green chile adobo?
Aside from using it as a shortcut to related green sauces from multiple cuisines, I might:
Toss with pasta and cooked veg and top with crumbled queso, feta or Parmesan
Mix into eggs before scrambling or use in an omelet filling
Smear on bread for a grilled cheese sandwich
Mix into mayo for a sandwich spread
Whisk into a vinaigrette or creamy salad dressing
Drizzle over roasted sweet potatoes or any roasted vegetables
Spoon into a baked potato
Mix into potato salad or egg salad or deviled eggs
Add a swirl on top of a bowl of soup, polenta, cooked rice or bean dips
Mix with sashimi-grade fish and lime juice for a ceviche or pickled shrimp
Blend into meatloaf or meat balls before cooking
Dollop on any grilled meats or seafood
Spread on pizza dough instead of a pizza sauce
Edited to add that I should have mentioned the recipes where Bayless uses it in the book. He uses it as a sauce for shrimp, beef or pork in his recipe for skillet tacos, tosses it with roasted chayote, and uses it in a risotto-like green rice and beans dish.
What uses do you have in mind for the green chilli paste that you are requesting a recipe for?
