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title: pickled chile spread
categories: mexican, appetizer
servings: 6
1/4 c sugar
1/4 c cider vinegar
1/2 t salt
1 t dill seed
1/2 t mustard seed
1 t garlic
8 oz diced green chiles
8 oz cream cheese
combine sugar, vinegar, salt, dill seed, mustard seed, and garlic in a
small saucepan
heat and stir, over a medium flame, to dissolve sugar
stir in chiles, remove from heat, and allow to cool
cover and chill for 4-24 hours
sieve and press gently to drain well
combine cream cheese and sieved chile mixture in a food processor
process until smooth
pack into a small plastic-lined gelatin mold
chill until firm
invert onto a serving platter
serve slightly chilled or at room temperature with assorted crackers,
breads, and/or toasts to the side
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