This vegan, dairy-free version is a delicious topper to just about anything - from burgers to nachos.
This Mexican sautéed peppers and onions recipe is a snap to make. The first step is roasting the poblano peppers. You can do this on a grill or under the broiler in the oven.
3 poblano peppers
1/4 tsp. pepper
1 yellow onion
1 clove garlic
1 tbsp. canola oil
1/2 tsp. oregano
1/2 tsp. salt
Preheat broiler in oven (or heat grill). Place poblano peppers under the broiler and roast, turning occasionally, until skin is blistered and blackened all over.
Roast the peppers on all sides until the skin is blistered. Immediately put them into a plastic bag and seal or into a small bowl and cover tightly with plastic wrap.
Once the peppers have rested for 5 – 10 minutes, peel the charred skin off and discard.
Open the peeled pepper up and remove the seeds and membrane, then slice into thin strips. Combine them with the sautéed onions and you’re done.
These vegan rajas are a dairy-free alternative to the traditional rajas recipe. I love them on tacos and nachos, obviously, but they are also really good on a burger - vegan or meat.