Rajas

Rajas can be served as a side dish or as a condiment for soups and stews but they also make a delicious addition to enchiladas.

Ingredients

• 6 poblano chilies (about 1 pound)
• Safflower oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 Tablespoon oregano, fresh or dried

Instructions

1. Preheat oven to 425°.
2. Rub whole poblanos with safflower oil. Place on a baking sheet. Roast 30-45 minutes or until charred on all sides, turning at least once. Transfer to an airtight container, cover and let steam 15 minutes.
3. Rub off skin and de-seed. Slice lengthwise into ¼" strips.
4. Heat 1 Tablespoon safflower oil in a large sauté pan over medium heat. Add onion and cook 5-7 minutes, or until golden brown and soft.
5. Add garlic, oregano and poblano and sauté for about 3-4 minutes.
6. Season with salt and pepper if desired. Serve as a side dish or condiment or use as an addition to enchiladas. Enjoy!

Yields 2 cups

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