Peas with Chilies and Tomatoes

Name: Peas with Chilies and Tomatoes
Ingredients: 3 ancho chilies; 1 medium onion, finely chopped (about 1½ cups); 1 tablespoon canola oil; 3½ pounds peas in the pod, shelled (about 4 cups); 1¼ cups sterile-packed diced tomatoes, passed through the finest disc of a food mill; Kosher salt; Freshly ground black pepper; 2 pequín or bird chilies; 2 pequín or bird chilies

Preparation info

Makes
4 Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This side dish is not spicy but smoky. If a spicier flavor is desired, Tabasco or finely chopped chili peppers added when cooking or another chili pepper sauce added at the end can suit your palate. Serve hot, warm, or cool.

Ingredients

2 pequín or bird chilies
3 ancho chilies
1 medium onion, finely chopped (

Side dish
Gluten-free
Vegan

Method

Bring 1 quart water to a boil. Pour the boiling water over the dried chilies in a medium bowl. Cover and soak for 1½ hours. Remove the seeds and stem ends from the chilies. Purée the chilies very well in a blender. In a large, nonre-active pot, soften the onion in the oil over medium heat, about 4 minu