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Chiles Salteados Estilo Los Arcos
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    Chiles Salteados Estilo Los Arcos

  • 1/4 cup olive oil
  • 24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise
  • 12 small, whole pepperoncini, or other small, mild chiles (see Note)
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • Sherry vinegar, for drizzling
  • In a large castiron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.

    Yield: 6 servings as a cocktail snack

    Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.

    From:M.S. Milliken & S. Feniger, all rights reserved, TOO HOT TAMALES SHOW #TH6216
    Posted By: Food TV.Com
    Post Date: 1997

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