Fried Green Chiles

This simple starter is served all over the world—at least wherever chiles are grown—but I first had it in Basque country.

Here they’re fried, but you can grill fresh chiles as well; in either case they taste fresh, smoky, salty, and spicy all at the same time. The chiles you use can be mild or hot. If you use mild long chiles, like Anaheim, most people will be happy.