Pan Roasted Guero Chiles

Beautiful AND delicious side dish for just about anything.

Contributor: Carolyn Edwards

Makes 12 chiles


1 white onion
4 tablespoons olive oil
12 guero chiles, washed and left whole with the stems on (find at whole foods or farmer’s markets — I’m sure most peppers would work great)
1/3 cup soy sauce
1/4 cup water
1/2 cup lemon juice

•  Peel onion and chop into thin strips.

•  Heat the olive oil in a heavy pan over medium heat. Add the onion and cook, stirring often, until soft and caramelized. Reserve the onions.

•  Put olive oil in a pan and cook the chiles over medium-high heat without turning too often, until they are blackened in places.

•  Remove the pan from the heat. Put the onions and chiles in a bowl, add the soy sauce, water, and lemon juice, and serve hot.

Carolyn went to a cooking school while at Rancho La Puerta. These are adapted from the dishes she made while there. A good reference is the Rancho la Puerta Cookbook.


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