Hearts of Palm in Tomato Sauce (Palmito Guisado)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno chile, seeded and chopped
2/3 cup fully cooked smoked ham, coarsely chopped
2 Tbsp. vegetable oil
1 (16 oz.) can whole tomatoes with liquid
2 Tbsp. minced parsley
1 tsp. vinegar
1/8 tsp. pepper
2 (14 oz.) cans hearts of palm, rinsed drained and sliced 1/2
grated Parmesan cheese
Instructions:
Cook and stir the onion, garlic, jalapeno chiles and ham in the oil in a skillet over medium heat until the onion is tender. Add the tomatoes, parsley, vinegar and pepper, breaking up the tomatoes with a fork. Heat to boiling and reduce the heat.
Simmer uncovered, stirring occasionally, until the mixture is thickened, about 15 minutes. Stir in the hearts of palm; cover and simmer, stirring occasionally, until the hearts of palm are hot, about 5 minutes. Sprinkle with cheese and serve.
Yields 6 servings.
Recipe from EthnicRecipes.com.