PASTA MEXICANA

PASTA MEXICANA

INGREDIENTS:
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey
8 ounces linguini -- or spaghetti

DIRECTIONS:
Place onions and chilis into heavy skillet or roasting
pan. Cover and cook over high heat until onions are browned
and chile skins are charred on all sides (8-10 minutes).
Remove chiles; peel and discard skin and seeds; chop chiles,
and return to pan. Stir in tomatoes and chili.. Cook over
medium heat, stirring occasionally, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions.
Serve sauce over pasta.

Category: 4 Servings

HOW TO ROAST CHILES

Use the prepared chiles in sauces, to make salsa, homemade
fajitas and all Mexican dishes, in rice casseroles, in
omelets, and on hamburgers.

Lay whole peppers or chiles directly on the BBQ grill, under
a broiler or over a gas flame. Grill or broil, turning
frequently, until the chiles' skins are evenly blackened and
charred all over, but flesh is still crisp.

Put the chiles into a paper bag for a few minutes to cool
and steam - this helps further loosen the skins; rinsing under
running water will help remove stubborn bits. Rub and peel off
the charred skins, then slit and remove veins and seeds. With
very hot chiles, wear rubber gloves and don't touch your eyes