In honor of the upcoming New Year’s (and to use up a bag of black eyed peas and a couple of ham hocks languishing in my freezer) I decided to make Black Eyed Peas. And there is no better accompaniment to Black Eyed Peas than a my home-made Chili Sauce.
A week of travel and a madcap trip to the store on the way home from the airport leftme, last week, with more than a few ingredients and only a vague idea of what I was going to make! This was not my normal “planned” shopping list – and I paid the price…
One of my all time favorite Mexican foods is Rajas – mild Poblano peppers, roasted, cut in strips and in the case of “con Crema” simmered for a few minutes in cream. Often served with cheese mixed in, they can be rich or can be served simply, as shown below.
I’m no world traveler, but if I were, I’d have tried one of the many versions of this salsa served all over South America. Truly wonderful with a bit of a sweet/sour undertone, I literally crave it at times. I’ve served it to others, too, who can’t get enough of it. Make it as fiery hot or mild as you’d like, and chop it, blend it or mash it with mortar and pestle.