Saturday, June 15, 2013

Recipe of the day - Stuffed Chile Pepper

chili peppers
chili peppers (Photo credit: marzbars)
Fry chile peppers until they puff under skin; cool and peel; cut out
stem, and with a spoon remove seed. Prepare a mixture of any kind of
meat, to a cup of meat, one tablespoon of chopped onion, one clove
garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth
raisins--chopped very fine. Add one tablespoon vinegar, and cook in two
tablespoons hot lard; cool and fill the chile peppers. Beat desired
number of eggs separately, add a tablespoon flour, one of milk to each
egg, and season with salt and red pepper. Dip chile in batter, and fry
brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A
prepared sauce may be served over chile or a white sauce with apple,
raisins, peach preserves or marmalades added to desired taste.
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