Tuesday, 5 September 2017

Bean Stew Secret

A chef at a vegetarian restaurant in Bolivia once told me that the secret to great chilli is to grill the tomatoes whole until the skin burns and ruptures. Cut them in half, sprinkle a pinch of salt on the inside of each piece and let them sit for at least 15 minutes before throwing them in your pan to sauté in olive oil with onion and garlic.

No comments:

Post a Comment

Go ahead and be awesome!