Читать книгу Dinner with Cecile and William: A Cookbook - Cecile Charles - Страница 32

Picante

Ingredients:

1 large white onion

1 fresh jalapeño pepper

6 medium-sized ripe tomatoes

6 Tablespoons vegetable oil

1 teaspoon salt

¼ teaspoon granulated sugar

1 Tablespoon fresh, crushed cilantro

Directions:

Remove skin from onion.

Dime-size cube onion.

Remove stem from jalapeño and tomatoes.

NOTE: Keeping the jalapeño whole will reduce the “heat” aspects of the dish.

Cube (dime-size) the jalapeño and tomatoes.

In large frying pan, preheat the oil to medium temperature.

Add onions and sauté for about 10 minutes (or until tender, but not brown).

Add the remaining ingredients.

Turn heat to medium-low.

Simmer for about 10 minutes.

Remove jalapeño.