Right when you thought I'd never
get around to the chiles,
I'm finally doing the chiles now.
Already, we have :
#1 Salsa Roja
#2 Mr. Hawthorne's Salsa
#3 Stuffing for the chile
#4 Rosie's Beans
On to the chile preparation.
When picking a chile for stuffing,
get a nice, firm, smooth-skinned chile.
I'm using an Anaheim on the left
and a poblano on the right.
Most directions for blackening peppers
call for you to put them in a paper bag,
close it tightly, and let it steam for a few minutes
before peeling the skin off.
I find my method quicker.
I plunge the chile immediately into
ice-cold water
and you're able to easily rub the skin off.
And serve.
With sides of Salsa Roja,
Mr. Hawthorne's warm salsa puree,
Rosie's refried beans,
regular chilled salsa,
salsa verde,
and avocado cream sauce.
Or this avocado cream sauce.
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