Hash Veggies

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
Yield for 20 hashes  
Source
 
Source Description
sam  
Last Modified
2017-08-04  
User
Sam



Ingredients
25 Ounce small dice Yellow Onion 
12 1/2 Ounce roasted, small dice Poblano chile
12 1/2 Ounce small dice Roasted Red Pepper
2 Fluid Ounce Olive Oil
2 Tablespoon Salt
2 Teaspoon Black Pepper
1 Tablespoon Crushed Red Chile Pepper

Directions
Place approx. 4  Poblano chiles in a mixing bowl and toss with olive oil and salt. 
Place on a wired rack on a sheet pan and roast at 350 degress for 10-12 minutes or until browned and blissed on all sides. Place Hot Chiles in a 1 gal container and cover with a lid to loosen skin. 
While Chiles are stemming, small dice yellow onion and saute with 2 fz. of Olive oil, salt, pepper and chileflakes. Cook until tender. Cool on sheet pan in cooler.
Once Skins are easy to remove from Chiles, peel skin and remove seeds from Poblano chiles. 
Small Dice Problano and roasted red peppers, place in mixing bowl and add cooled diced Yellow Onions. Properly Label and store under refrigeration for use.