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Jalisco Peppers

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 3 cups or 6 servings
The Diner is the best place for breakfast in Yountville, CA. "Jalisco Peppers" are the secret ingredient in their famous Yountville Scramble.
1/2 cup olive or corn oil
4 large yellow onions, cut into 1-inch dice
2 large red bell peppers, seeded and cut into 3/4-inch dice
2 large yellow bell peppers, seeded and cut into 3/4-inch dice
1 tablespoon minced garlic
salt and freshly ground black pepper
Other necessary recipes:
Yountville Scramble
In a 4-quart saucepan, over medium heat, add the oil. Add the onions and cook, covered, over very low heat for 15 minutes. Stir occasionally to keep the onions from sticking to the bottom of the pan. The slow simmering releases the sweetness of the vegetables.

Add the peppers and cook, covered, stirring occasionally, for 15 minutes or until the peppers are limp.

Add the garlic and cook, covered over low heat for 5 minutes. Uncover the pan, stir for a minute or two until the excess water evaporates. Season with salt and pepper to taste.

Recipe courtesy of Kaaren Gann, The Diner, Yountville, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 3 cups or 6 servings
Calories: 233
Sodium: 6mg
Fiber: 3g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 70%
Fat. Total: 18g
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