Marinated Guero Chiles
This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
2 Tbsp. vegetable oil
2 dozen fresh guero chiles or yellow caribe chiles
2 thin slices of onion, separated into rings
1/4 tsp. garlic salt
freshly ground black pepper
3 Tbsp. soy sauce
1 Tbsp. lime juice, fresh preferred
Pour a little of the oil in a heavy skillet and heat it over medium-high heat until hot. Add the chiles and onion and saute until the chiles start to blister and the onions are soft. Remove the pan from the heat and season the mixture with the garlic salt and pepper..
In a small nonreactive bowl, combine the remaining oil, soy sauce and lime juice and mix well. Add the chiles and onions and toss to coat well. Cover the bowl and marinate the chiles for 24 hours before serving.
Yields 24 chiles.
Recipe from Nancy Gerlach.