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1 teaspoon Corn Oil or Olive Oil
1 cup thickly sliced Onions
4 medium Poblano Peppers, roasted, peeled, seeded, and sliced
2 Garlic Cloves, crushed
1/2 cup Vegetable Broth or low sodium Chicken Broth
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1 Bay Leaf
1 pinch Salt
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In medium non-stick skillet, heat oil and add onions. Cook over med heat, stirring frequently, 8-10 minute until onions are lightly browned. Add peppers and garlic, cook, stirring frequently, 2 minute longer. Add broth, thyme, oregano, bay leaf, and salt to onion mixture. Bring liquid to a boil. Cook, stirring occasionally, until most of the liquid has evaporated. Remove and discard bay leaf, serve mixture hot or at room temperature. 1 point per serving (1/2 cup).
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