Ingredients Jump to Instructions ↓

  1. 12 each red new mexican chiles, fresh

  2. 4 medium eggplants

  3. 3/4 cup olive oil, or corn oil

  4. 1 large onion, minced

  5. 3 cloves garlic, chopped

  6. 2 tablespoons lemon juice

  7. 2 tablespoons red wine

  8. 1 salt, to taste

  9. 1 pepper, to taste

  10. 1 parsley, for garnish

  11. 475 degrees F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired. Heat

  12. 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook

  13. 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.


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