| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
48 |
Servings |
INGREDIENTS
| 8 |
|
Chiles poblanos; roasted and peeled |
| 6 |
tb |
Peanut oil |
| 1 1/2 |
md |
Onions; thinly sliced |
| 1 |
ts |
Salt |
| 2 |
lb |
Tomatoes; peel, seed, chop |
INSTRUCTIONS
Remove the seeds and veins from the chiles and cut them into strips about 1
1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them
in salted water for about 30 minutes.
Heat the oil and fry the onions gently, without browning them, until they
are soft.
Add the chile strips, tomatoes and salt to the onions in the pan. Cook
uncovered, over a fairly high flame until the vegetables are well seasoned
and the liquid has evaporated--about 10 minutes.
This is excellent served like a thick sauce over Torta de Elote. It also
makes a very good accompaniment to plain broiled meat, fish, or chicken.
Posted to FOODWINE Digest 18 Sep 96
Date: Thu, 19 Sep 1996 10:15:50 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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