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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive or corn oil

  2. 1 Red onion - finely diced

  3. 1 Green bell pepper - finely diced

  4. 1 Red bell pepper - finely diced

  5. 1 Yellow bell pepper - finely diced

  6. 1 Jalapeño - finely minced

  7. 2 Huitlacoche - (6 oz ea)

  8. 1/2 lb fresh huitlacoche

  9. 1 cup 237ml Balsamic vinegar

  10. 1/2 cup 118ml Extra-virgin olive oil

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 1/2 cup 73g / 2.6oz Finely-chopped scallion

  14. 1/2 cup 8g / 1/3oz Finely-chopped cilantro

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeño, and saute for 5 minutes.

  2. Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.

  3. Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.

  4. Serving suggestion: Serve with chicken or other poultry.

  5. This recipe yields 2 cups.

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