El Restaurante Mexicano
July-August 2007


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Red Peppers with Crudites and Rosy Creamy Salsa

Servers 4

• 4 red bell peppers
• 1 bunch fresh broccoli
• 1/3 lb. fresh green beans
• 12 small fresh asparagus spears
• 1/4 lb. fresh snow peas
• 1/2 c. dairy sour cream
• 1/2 c. mayonnaise
• 1/3 c. hot red salsa

Slice stem ends from peppers; pull out seeds and ribs. Divide broccoli into florets with stems about 4 in. long. Cut tips from green beans. Trim asparagus spears to 5 in. long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable, except for peppers, separately in boiling salted water until tender-crisp. When each vegetable is done, transfer it to an ice-filled dish to cool.

Combine sour cream, mayonnaise, and salsa in a medium bowl. Spoon 1/4 mixture into each pepper cup. Stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve.

Reprinted with permission from Hotter Than Hell; © Jane Butel; Northland Publishing (www.northlandbooks.com)