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EVER-HOPEFUL's Photo EVER-HOPEFUL SparkPoints: (149,630)
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2/18/09 8:28 A

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my husband is from tunisa and they eat cayeen peppers nearly every day they are famous for a paste made out of dried cayeen peppers called harisa which my family eat everyday on sandwiches etc.they also have a dish called tafgagy(spelling wrong,but it`s written how you pronance it) and that is made with a pound of cayeen peppers,burnt in the offen chopped together with two fried tomatoes and a lightly fried egg and mixed with a spice they call tablÉ calerwea.(again spelt wrong.) it is then put on a plate and decorated with chopped up parsley and spring onions and oliven oil it is then eaten with bread.all my family love it me included.put is not for the fainthearted.

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NANCYJAC's Photo NANCYJAC Posts: 11,488
2/18/09 7:04 A

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I wouldn't recommend that. If you use hot peppers like tabasco or cayenne, the amount your would need to equate to two large poblano peppers would make the sauce inedible. You can spice up the verde sauce though by adding 2-3 small hotter peppers to the poblanos or just adding tabasco sauce to taste, which is what I do.

Edited by: NANCYJAC at: 2/18/2009 (07:04)
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EVER-HOPEFUL's Photo EVER-HOPEFUL SparkPoints: (149,630)
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2/18/09 1:39 A

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thanks will change the peppers for hot red chilli pepppers(my family like it hot)let you know how it tastes.

FBI AGENT(detective) in the BLC challenge

if at first you don´´t succeed,try try again.

heaviest weight-330lbs
start weight sp-270.4lbs
goal weight-155lbs

if i was worth my weight in gold i would be a millionair.my riches are measured by other standards and are worth far more than any gold.

we cant become what we need by remaining what we are.

Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love mo


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,224
2/17/09 10:41 P

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Thanks. I love salsa verde.

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2/17/09 7:38 P

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This sounds really good and just what I need for tomorrow with my dinner.

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NANCYJAC's Photo NANCYJAC Posts: 11,488
2/17/09 4:44 P

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Poblano peppers are another staple in the southwest. For a capsicum they are quite mild, especially when roasted. Many recipes call for them to be roasted and peeled, which actually means burn em till they are black. They can also be stuffed just like bell peppers.

I also use them to make my salsa verde (green sauce). It can be served hot or cold as a dip, used for making enchiladas, or as a pasta sauce or over rice. For supper tonight I will be mixing it with some leftover chicken and serving over wide noodles.

2 large poblano peppers, seeded and chopped
2/3 cup low fat soy milk (can use dairy milk instead)
1 tbs Promise fat free spread
1 tbs flour
1/2 cup shredded cheese (I used cheddar but you can use any kind)
1 cup fat free sour cream
1 tbs lime juice
any additional seasonings to taste (I usually use some onion powder and tabasco sauce).

Puree peppers with milk in blender.
In a sauce pan, combine spread and flour over low heat. Stir until it forms a paste.
Add pepper puree to sauce pan and increase heat to medium, stirring frequently until it begins to thicken and the paste has been completely incorporated (about 5 minutes).
Reduce heat to lowest setting and add cheese, stirring until melted.
Add lime juice and sour cream and any other desired seasonings.

Makes about 3 cups. About 80 calories per 1/2 cup serving. You can make it even lower in calories and fat by using low fat cheese.

Also makes a pretty good sauce/spread for burgers and chicken sandwiches or you can thin it with some water and vinegar to use as salad dressing.




Motivation without information is useless.

Willpower is nothing more than wishful thinking.

Discipline is practicing something until it becomes a habit.

There is a big difference between surviving and thriving.

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