Chiles Salteados Estilo Los Arcos

Chiles Salteados Estilo Los Arcos - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/4 cup olive oil

24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise

12 small, whole pepperoncini, or other small, mild chiles (see Note)

1 teaspoon salt

1 tablespoon freshly ground black pepper

Sherry vinegar, for drizzling

Directions

In a large castiron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.

Yield: 6 servings as a cocktail snack

Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.

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Latest Reviews

"I followed the recipe exactly-once for Christmas Day, the next time for New year's Eve. Both times it was a big hit, with people asking how I made it. I added some frozen fruit icecubes & I made sure the Golden Circle fruit juice packs & soft drink bottles were in the freezer for a while before I made them, so that they were-not frozen of course-but icy cold. There were a few slivers of ice in the fruit juice actually. Very easy to make, liked by just about everyone. Good recipe to have." - sherri3802

"Sour cream gives a tangy twist to this otherwise traditional banana bread recipe." - peg

"This is my first pizza sauce yet takes like a long held family secret! Truly pizzaisque!" - carla a.

"This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish..." - kookie

"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare

"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife

Happy cooking...