Whenever friends in Chicago get their hands on some green chile, they come running to me for recipes, and I have maybe 4-5 reliably delicious ones to offer. I think the easiest is the best though. I'm Italian on both sides of my family, so when my mom cooks, a Mediterranean sensibility infuses anything she improvises, including this super simple "salsa" that's really more like a relish. Use it for snacking to your heart's content.
Mom's Green Chile Salsa Relish
1. Coarsely chop 3-4 cups of freshly roasted, peeled green chile with the seeds and stems removed. (If you have any red chile on hand, mix one or two in for color and flavor variation.)
2. Add 1-2 cloves of minced garlic, along with 1/2 cup of chopped tomato.
3. Drizzle with olive oil and season with salt and pepper. Mix well. Use as a relish on top of whole wheat or rye crackers.
It's especially nice with a glass of Sauvignon Blanc. And yes, it will kick a cold right on its butt.