-corn (either sliced from cobs or frozen)
-canned green chiles
-red peppers
-seasalt/pepper
-canola oil
set the oven to 450.
roast red pepper on stove, turning using tongs, turning intervals till blackened; place in a baggie for a few minutes; peel. (1 of my Chef instructors is for rinsing them & another is blatently apposed to rinseing. i rinse.)
dice them.
then drain the canned chiles; toss the ingredients in a stainless bowl w/ enough canola oil to coat.
roast in oven (i use a porcelain roaster); stir frequently till browned.
goes great w/ th chix taco recipe & my refried black bns., too.
-canned green chiles
-red peppers
-seasalt/pepper
-canola oil
set the oven to 450.
roast red pepper on stove, turning using tongs, turning intervals till blackened; place in a baggie for a few minutes; peel. (1 of my Chef instructors is for rinsing them & another is blatently apposed to rinseing. i rinse.)
dice them.
then drain the canned chiles; toss the ingredients in a stainless bowl w/ enough canola oil to coat.
roast in oven (i use a porcelain roaster); stir frequently till browned.
goes great w/ th chix taco recipe & my refried black bns., too.