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Just note, you'll have to take it to the cleaners to ensure it holds up well over time

Probably the only original ingredient is the chile itself, which everyone agrees gives it its surname, green or verde. In Mexico, Antonation notes, they will use a combination of poblano and jalapeo, along with tomatillos. But in New Mexico, Hatch chiles, no thickeners and no or few tomatoes, and in Colorado, jalapeo and Pueblo chiles, tomatoes and thickeners such as masa or cornstarch or potatoes, all these latter very much looked down the nose by New Mexicans who consider, Antonation says, chile verde as their state dish. (Learn more about how to make Colorado Green Chile.) I like to think of authenticity in recipes the same way that I think about authenticity in persons

Hidden side zipper and elastic at back

Whisk in the mayo in stages until the dip has a smooth texture, and stir until this has a uniform consistency

A Gorgeous Red Dress for the Special Occasion