Chile rellenos with salsa roja, salsa verde, and toasted pumpkin seeds
Ingredients
Salsa roja
- 3 dried red chillies , like pasilla, ancho or guajillo
- 1 red chilli , fresh
- 1 onion , halved
- 6 garlic cloves , peeled
- 4 ripe tomatoes
- 1 bunch of coriander
- juice of 1 lime
- olive oil, for cooking
Salsa verde
- 1 bunch of coriander
- 1 jalapeño
- lime juice , from 1-2 limes
- 1 onion , roughly chopped
- 2 garlic cloves
- olive oil
Chile rellenos
- 6 romano peppers , or other long peppers
- 450g mixture of grated Gruyère and mozzarella cheese
- 3 eggs , separated
- plain flour, seasoned with salt and pepper
- vegetable oil, for deep-frying
Garnish
- feta
- pumpkin seeds , toasted
Method
To make the salsa roja, first cover the dried chillies with boiling water and set aside
- 3 dried red chillies , like pasilla, ancho or guajillo
Pre-heat a cast iron skillet over medium-high heat and place the fresh chilli, onion, garlic cloves and tomatoes into it. Cook the vegetables until charred, turning regularly and removing from the pan as they are done
- 1 red chilli , fresh
- 1 onion , halved
- 6 garlic cloves , peeled
- 4 ripe tomatoes
Remove the skins from the chillies and any loose pieces of skin from the tomatoes
Combine the rehydrated chillies and all the charred vegetables in a blender or food processor with the coriander, lime juice and some salt. Blend to a paste
Heat a splash of olive oil in a frying pan and cook the sauce for a few minutes, or until it reaches a uniform consistency. Check the seasoning and set aside
- olive oil, for cooking
To make the salsa verde, combine all the ingredients except the olive oil in a blender and whizz to a paste. Loosen with olive oil and season with salt. Set aside
- 1 bunch of coriander
- 1 jalapeño
- lime juice , from 1-2 limes
- 1 onion , roughly chopped
- 2 garlic cloves
- olive oil
Char the peppers whole over an open flame such as on a gas hob or BBQ. Once blackened all over, place into a bowl and cover with cling film, then allow to steam until completely softened. Once soft, remove the blackened skins
- 6 romano peppers , or other long peppers
Slice each pepper lengthwise, then stuff with the cheese, taking care not to overstuff – the pepper should still close up
- 450g mixture of grated Gruyère and mozzarella cheese
Heat a couple of inches of vegetable oil for frying in a wide, deep pan
- vegetable oil, for deep-frying
Beat the egg whites to stiff peaks. Add the egg yolks slowly with the beaters on low speed
- 3 eggs , separated
Spread a plate with the seasoned flour
- plain flour, seasoned with salt and pepper
Dip the peppers into the flour, then into the egg
Gently lower the peppers into the hot oil, then fry for 2–3 minutes on each side, or until golden brown and crisp. Drain on kitchen paper
To plate the dish, spread a serving plate with salsa roja and top with the peppers, garnish with salsa verde, pumpkin seeds and feta. Finish with a swirl of olive oil, if you like
- pumpkin seeds , toasted
- feta
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Chile rellenos with salsa roja, salsa verde, and toasted pumpkin seeds
