I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. In addition to the mushroom dish, this was to be may side to my ghost pepper chicken.
Karl’s Cal-Mex Sautéd Peppers
3 Anaheim peppers
1 green bell pepper
1 red bell pepper
1 Jalapeño pepper
2 Roma tomatoes
2+ Tbs. corn oil
1 medium yellow onion, sliced finely pole to pole
½ tsp. Kosher salt
2 cloves garlic, minced
1 Tbs. lime juice
1 tsp. sugar
½ tsp. lime zest
¼ tsp. black pepper
1. Halve the Anaheim chilies lengthwise and remove the stem and seeds.
2. Quarter the bell peppers and remove the seeds.
3. Slice the chilies and peppers crosswise into ¼ inch slices.
Tip: This will produce fairly even ¼ inch x 1½ inch bars.
4. De-seed and mince the Jalapeño finely.
5. Slice the tomatoes pole to pole and scrape the seeds into a sieve place over a bowl.
Tip: Press the jelly through the sieve with a spatula and reserve the liquid.
6. Prepare the rest of the ingredients and lay them to hand around your skillet.
7. Heat one tablespoon of oil in your skillet over a medium high heat.
8. Sauté the onions with the salt until they are starting to pick up some color, about 4-5 minutes.
9. Add the Anaheim chilies, bell peppers and Jalapeño continue sautéing until the peppers have begun to soften, about 3-5 minutes.
10. Pull the vegetables to the sides of the pan and sauté the garlic in the hole in the center of the pan, until fragrant, about one minute.
Tip: A little more oil may be a good idea.
11. Add the tomatoes and continue cooking for another minute to warm the tomatoes through.
12. Add the tomato jelly to the pan and sprinkle the lime juice, sugar, zest and pepper over the vegetables.
13. Continue cooking for 1-2 more minutes, tossing to coat and mix the final ingredients.
14. Transfer to a decorative bowl and serve warm.