Serves 6 as a first course or 4 as a main course.
• This makes an excellent sauce or filling for omelets.
• 2¼ lbs. green bell peppers (about 5 large)
• 1½ lbs. tomatoes or 4 to 5 canned tomatoes and 1 cup juice
• 1 large yellow onion
• 1 large red onion
• 3 Tbs. olive oil
• 1½ tsp. salt
• 1 small hot green chili, minced
• 8 oz. cream cheese
1. Broil the peppers, turning them often, until their skins are evenly charred and blistered over the whole surface. Remove them from the broiler and run a little cool water over them, then quickly peel them. The skins should slip off easily. If you’ve never done this, have patience—the technique will come to you after 1 or 2 peppers.
2. Remove the seeds and ribs from the peppers and cut them up in ¼-inch strips.
3. If you are using fresh tomatoes, plunge them into boiling water for a few moments, then take them out, peel them, and cut them into thin wedges. Reserve all the juice that drains away as you handle the tomatoes.
4. Peel the onions, cut them in half lengthwise, and slice the halves ¼ inch thick. Heat the olive oil in a large skillet and sauté the onion slices in it until they are golden.
5. Add the tomatoes, the reserved tomato juice, the salt, the minced green chilis, and the bell pepper strips. Simmer this mixture until the tomatoes are soft (6 or 7 minutes), then slice the cream cheese and add it. Continue simmering the mixture, stirring often, until the cream cheese is melted and the sauce slightly thickened. Serve hot in bowls with warm tortillas.
