- 1/2 Stick butter
- 6 Garlic cloves, minced
- 3 Guajillo chile peppers, stem and seeds removed and thinly sliced
- 2 Chiles de arbol, minced
- 1 Pound (450 Grams) , cleaned with stems trimmed
- 1/4 Cup white wine
- Freshly ground black pepper, to taste
- Salt to taste
- 1-2 Green onions, finely chopped
- 2 Tablespoons parsley, finely chopped
In a medium heavy-bottomed pot set over medium heat, melt the butter and saute garlic 1-2 minutes.
Add the chile peppers cook until tender, stirring occasionally.
Add theand saute about 5-7 minutes, stirring frequently. add the wine, black pepper, salt, green onions, and parsley and reduce heat to low. Simmer another 5 minutes or so, stirring occasionally. Remove from heat.
You can serve theas an appetizer with some crusty (thus more traditionally like the Spanish tapas), or serve them as a taste side dish to arrachera steak, rice, and warm tortillas.
Posted by Lindsay