• 7 Ratings

Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.



Ingredient Checklist


Instructions Checklist
  • Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.

  • Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.


7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0