Agriculture Reference
In-Depth Information
Warm 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and
cook until it softens, about 5 minutes. Add the tomatoes and bell peppers and cook briefly.
Add the red wine and Yz teaspoon salt, cover and cook, stirring occasionally, for about 10
minutes. Remove the lid and continue cooking, stirring occasionally, for another 10 to 15
minutes. Check frequently toward the end, as the peppers will want to stick to the bottom
of the pan.
While the bell pepper mixture is cooking, pound the jalapeno and garlic to a paste in a
mortar with Yz teaspoon salt. Add the basil and parsley and pound to a paste. Add the re-
maining 3 tablespoons olive oil and stir, grinding more with the pestle. The finished sauce
should have a rather loose consistency, somewhat more liquid than pesto.
Stir the sauce into the bell peppers, taste for salt and heat through, about 2 minutes. This
is equally good served hot, cold or anywhere in between.
Chile and Zucchini Braised in Cream
Simmer together a poblano chile, long-browned onions and Mexican crema fresca,
and you can make almost anything taste heavenly. I love to add steamed new pota-
toes. Raw corn is also wonderful.
SERVES 6
