Mexican-Style Roasted Peppers
Mexican Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Side Dishes Low Calorie Recipes Vegetables Vegetable Dishes
A slightly revised recipe. The result is a sweet-spicy dish that you can serve simply with bread, as a side dish with meat, or use to fill tortilla wraps (quesadilla) or as an appetizer with tortilla chips.
Ingredients
5 kapia peppers (3 red and 2 green)
2 potatoes
1 large onion
140g canned corn (drained)
1/2 hot pepper
3 tablespoons sour cream (or Greek yogurt for fewer calories)
salt, pepper, chili flakes
3 tablespoons oil
How to prepare mexican-style roasted peppers
- Roast and peel the peppers following the instructions here. The peppers can be roasted on the stovetop or on a grill for a more pleasant aroma.
- Cut the potatoes into cubes and boil them in salted water.
- Chop the peeled peppers finely, either by giving them two pulses in a food processor or with a knife.
- Heat the oil in a pan and sauté the sliced onion and hot pepper for 5 minutes, just until softened.
- Add the corn and potatoes and sauté until heated through.
- Add the peppers and their juice and cook for another 3 minutes. You'll notice the juice will caramelize slightly. Season with salt and pepper.
- Turn off the heat and add the sour cream/yogurt. Stir until it melts and forms a sauce. If the sauce seems a bit sticky, add 2 tablespoons of water, just enough to have a fluid sauce. Adjust salt and pepper and add chili flakes to taste. Since the dish is slightly sweet (from the onion, corn and peppers), it needs to be well seasoned with pepper and chili.
