Cookbook author Rori Trovato offers a simple stovetop technique for roasting the green chile peppers used in this hearty salad: Simply place them directly on a gas burner set to medium-high and turn using heatproof tongs. Not in the mood to roast peppers? Ortega's canned green chiles are an excellent substitute.
Want to make a complete meal? Serve it with these dishes:
You can toast the pumpkin seeds on a baking sheet. Shop for a baking sheet.
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