Updated on July 25, 2022
Source: Food & Wine
Photo Source: Unsplash,
This tart, spicy recipe is a delicious way of using raw chilaca chiles. Poblano chiles can be substituted, but they do not have the same sweet, deep flavor. Serve as an appetizer or as a first course with corn tortillas.
Yield: 8
Ingredients
8 chilaca chiles or 7 small poblano chiles—charred and peeled, with stems, seeds, and veins removed
2 tablespoons fresh lime juice
2 tablespoons finely chopped white onion
3 tablespoons finely crumbled queso fresco or cream cheese
1/4 cup crème fraîche or sour cream
Directions
Tear or cut the chiles lengthwise into thin strips. Place in a medium bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.
Originally appeared: April 1996
How can you introduce other fruits and vegetables from your garden into your diet? Why? How could that improve your health? How could that improve the environment?
Share the wealth of health with your friends and family by sharing this article with 3 people today.
If this article was helpful to you, donate to the Shidonna Raven Garden and Cook E-Magazine Today. Thank you in advance.
Comments