canola oil 3 medium jalapeño peppers, seeded and minced, divided 3
medium anaheim peppers, stemmed, seeded, and coarsely chopped 3 medium poblano peppers, stemmed, seeded, and coarsely chopped 2 medium onions, cut into large pieces 6 cloves garlic, minced 1 Tbsp.
Not exact matches
While beans soften, make a sofrito by sauteeing on
medium high heat, in 5 tblsp olive oil, 1
medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or
Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.
24 dried chile peppers, such as chipotle, guajillo, ancho, etc. 2 cups hot water 3 pounds ripe plum tomatoes 2 large mild to
medium - hot green chiles, such as
Anaheims (or bell peppers, if you prefer) 2 small onions 1 head garlic, broken into cloves but not peeled 2 tsp white sugar 1 tsp salt 1 cup white vinegar