Serrano peppers are small hot peppers
with slightly pointed ends.
Like many peppers, they start out
green and turn red as they mature.
Use red ones if you can find them.
Ingredients:
4 cup chicken stock, plus a little extra if needed
2 teaspoon ground cumin
1 cup yellow cornmeal
1 tablespoon unsalted butter
1/2 cup whole milk
Directions:
Heat 2 tablespoons oil in a large, heavy,
deep-sided pot set over medium-high heat.
When hot, add onion and carrots and sauté, stirring, for 5 minutes.
Add serrano peppers and cook 1 minute more.
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