VCE: Roasted Pepper Strips and Onions (Rajas)

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Roasted Pepper Strips and Onions (Rajas)

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 404

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 poblano peppers

1 large red bell pepper

1 large green bell pepper

1 small onion -- thinly sliced

1 teaspoon minced garlic

1 tablespoon vegetable oil

salt

fresh lime juice

- or sherry vinegar

 

Makes about 1 1/2 cups.

 

Rajas are strips of roasted chile. here they are mixed with bell

peppers. They can be served as a vegetable or used in quesadillas,

enchiladas, or omelets.

 

Roast and peel the poblanos and bell peppers. Cut the chiles and

peppers into strips about 1/2 inch wide, put them in a bowl, then

strain the juices over them.

 

Saute the onions and garlic in the oil in a medium skillet over

medium-heat just until the onion begins to brown around the edges,

about 5 minutes. Combine with the pepper strips and season with salt.

When ready to serve, add a little lime juice to sharpen the flavors.

These will keep in a covered container in the refrigerator for

several days.

 

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Per serving: 269 Calories; 14g Fat (45% calories from fat); 6g

Protein; 35g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 6 1/2 Vegetable; 2 1/2 Fat

 

 

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