Who of you great cooks know how to make these peppers...the white ones for sure? The sauce is what makes then taste so good. Maybe some kind of Soy
sauce?
[Edited on 7-12-2008 by Al G]Alex - 7-11-2008 at 09:23 PM
They are deep fried naked and sprinkled with maggi, soy or worsterschire sauce and citrus, possible salt.Al G - 7-11-2008 at 10:24 PM
Quote:
Originally posted by Alex
They are deep fried naked and sprinkled with maggi, soy or worsterschire sauce and citrus, possible salt.
Alex...
I am sure someone said welcomed just in case Welcome to the Nomads...thanks for the recipe, but what is "maggi"?
Also by naked do you mean heat the skin and peel it or deep fried just the way they are? I seem to remember a skin, but I am not sure. I have CRS
Thanks Grover...confused over the spaces though...do you mean the brackets should be tight to img in the browse box?
After typing it I am sure that is right Just a little slow on the up
take
NOT the browse box
[Edited on 7-12-2008 by Al G]Alex - 7-12-2008 at 08:18 AM
Hi -
Thanks for the first Welcome Al! By naked - I mean straight as they are - nothing added until after they are fried.
To loosen the skin and to keep the meaty part of the chile from turning mushy. It is faster and doesn't leave the black char marks from the
traditional griddle method that some people find unappealing.
Then you season them just out of the fryer and still hot.
The white chiles are called "gueros", at least here in Rosarito.
[Edited on 7-12-2008 by Gypsy Jan]Bajabus - 7-12-2008 at 11:21 AM
Lordy...stop it...I need those baraja chiles. i swear i eat way too many of them when i go there.Alex - 7-12-2008 at 04:11 PM
called gueros here too in both neighboring estados unidosyellowtail - 7-13-2008 at 10:25 AM
I make these back home all the time, very popular. I just fry or grill the peppers with a bit of EVOO, then once the skin is browned, and they are
softened, (works best to cover ) i put them in a bowl and add soy and maggi, then let them marinate a bit. Nothing beats the original, of course,
but who has a deep fryer anymore???
Success!!!
Al G - 7-13-2008 at 01:17 PM
This is great...my first batch turned out good, except they got a little soft. Here is a tip...after I finished the peppers, I had about 12 medium
mushrooms so I put the in the pepper oil. When they turned brown, I let them sit in the marinade with the peppers. The peppers were a little caliente
for my guest...they did eat one each and said they had great flavor. They raved about the mushrooms as they picked the pepper flavor and some heat.
BTW the peppers were not too hot...I eat 6-7 of them, but they only left me one mushroom... Avery good eveningyellowtail - 7-13-2008 at 09:02 PM
Great idea! i'll try the mushrooms next time. please pass on any more good recipes you come across.
Just a little slow on the up
take
