One of my all-time favorite Mexican foods is Rajas. They’re mild Poblano peppers, roasted, cut in strips, and in the case of Rajas con Crema, they’re simmered for a few minutes with a little cream. They’re fabulous and rich and if you can imagine the mild, smoky poblanos simmered in cream, you’ll start to wrap your mind around Rajas. The dish is traditional in Central and Southern Mexico, although I have a few fun twists for this version.
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.