exurb
08-19-2007, 07:10 PM
This doesn't try to be like the fried ones, just a nice stuffed chile, easy to throw together. Inspired by Roxanne Klein/Charlie Trotter's more involved recipe from the book Raw. (theirs also has a mole sauce!). My lazier version! (and lighter).
It doesn't have to be hot if you're not into that. You can make with sweet red pepper instead of the serranos, and use it to fill "boats" of sweet peppers, lettuce wraps, etc.
Ingredients:
Assortment of raw peppers to stuff (I used jalapeno, cherry bomb, cubanelle, and sweet peppers)
1 cup raw walnuts, soaked
1/2 cup cashews or alternate, soaked * you could use all walnuts too
1 rounded teaspoon miso
1/2 cup cilantro loosely packed
1/2 of a nice red onion, small to medium sized
1-1/2 T chives or substitute with green onions or optional
2 large ears fresh corn (or three ears if small)
1/2 cup tomato, with watery seedy part removed (you can even pat dry or dehydrate slightly to dry them off a little so they don't water out the filling)
4 serrano chiles cut into thin slices (or modify amount to taste)
2 cherry bomb chiles (or flavorful red hot-sweet chiles, or sweet red pepper)
1-1/4 tsp cumin
1 tsp chile powder (or more to taste)
Fresh lime juice to taste
1 tsp pink peppercorns ground (optional or replace with 1/4 tsp black)
sea salt to taste, if any
Puree nuts until smooth in Food Processor. Transfer to a bowl and stir in all other ingredients.
Slice chiles and peppers you're going to stuff lengthwise, scoop out the seeds, and fill with filling. Garnish each with a cilantro leaf.
Note: if you like, you could also add chopped avocado to the filling, or sweet red pepper.
It doesn't have to be hot if you're not into that. You can make with sweet red pepper instead of the serranos, and use it to fill "boats" of sweet peppers, lettuce wraps, etc.
Ingredients:
Assortment of raw peppers to stuff (I used jalapeno, cherry bomb, cubanelle, and sweet peppers)
1 cup raw walnuts, soaked
1/2 cup cashews or alternate, soaked * you could use all walnuts too
1 rounded teaspoon miso
1/2 cup cilantro loosely packed
1/2 of a nice red onion, small to medium sized
1-1/2 T chives or substitute with green onions or optional
2 large ears fresh corn (or three ears if small)
1/2 cup tomato, with watery seedy part removed (you can even pat dry or dehydrate slightly to dry them off a little so they don't water out the filling)
4 serrano chiles cut into thin slices (or modify amount to taste)
2 cherry bomb chiles (or flavorful red hot-sweet chiles, or sweet red pepper)
1-1/4 tsp cumin
1 tsp chile powder (or more to taste)
Fresh lime juice to taste
1 tsp pink peppercorns ground (optional or replace with 1/4 tsp black)
sea salt to taste, if any
Puree nuts until smooth in Food Processor. Transfer to a bowl and stir in all other ingredients.
Slice chiles and peppers you're going to stuff lengthwise, scoop out the seeds, and fill with filling. Garnish each with a cilantro leaf.
Note: if you like, you could also add chopped avocado to the filling, or sweet red pepper.