Roasted Green Chilies in Cumin-Garlic Cream

1. 1

   Roast the milk chilies, or the combination of bell peppers and jalapenos, in a heavy-based ungreased skillet until the skins are charred.

2. 2

   Place in a plastic bag, twist to seal well and let stand for 20 minutes to allow the skins to loosen.

3. 3

   Remove the seeds from the chilies and bell peppers, if using, and peel off the skins.

4. 4

   Melt the butter in a large skillet, add the onion and garlic and saute for about 3 minutes until softened.

5. 5

   Sprinkle with the cumin and season with salt and pepper to taste.

6. 6

   Stir in the sliced chilies and pour in the cream and stock.

7. 7

   Cook over a medium heat, stirring always, until the liquid reduces in volume and form a richly flavored sauce.

8. 8

   Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.