Rajas con Crema

1. 1

   Roast and peel chilies .

2. 2

   Wearing rubber gloves, cut chilies into 1/3-inch-thick strips.

3. 3

   Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.

4. 4

   In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes.

5. 5

   Add chilies and salt to taste and cook, stirring, 5 minutes.

6. 6

   Add creme fraiche or cream and cook, stirring, 2 minutes.

7. 7

   Rajas may be made 1 day ahead and chilled, covered.

8. 8

   Reheat rajas before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.