Chiles Salteados Estilo Los Arcos

Recipe Ingredients

1/4 cup	59ml	Olive oil
24		Pearl onions - peeled
12		Pepperoncini - whole (small)
		(or other small, mild chiles) - see * Note
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
		Sherry vinegar - for drizzling

Recipe Instructions

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

Trim the stem end of the onions leaving it intact and halve the onions lengthwise.

In a large cast-iron 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.

This recipe yields 6 cocktail snack servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6216 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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