| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot02 | 6 | servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 24 | Pearl onions; peeled | |
| 12 | sm | Pepperoncini; whole |
| (or other small; mild chiles), see * | ||
| Note | ||
| 1 | ts | Salt |
| 1 | tb | Freshly-ground black pepper |
| Sherry vinegar; for drizzling |
INSTRUCTIONS
* Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips. Trim the stem end of the onions leaving it intact and halve the onions lengthwise. In a large cast-iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar. This recipe yields 6 cocktail snack servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6216 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 03-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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