Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Fresh red New Mexican chiles 2 tb Lemon juice
4 Meduim eggplants 2 tb Red wine
3/4 c Olive oil or corn oil Salt/pepper to taste
1 Large onion, minced Parsley for garnish
3 Large garlic cloves, chopped

Roast the peppers and eggplant over charcoal or gas flame, or bake
in a preheated oven at 475 deg. F until the skins are blistered and
black. Place the roasted vegetables in a paper bag and let them steam
in their own heat for 10 minutes. Peel off and discard the burnt
skins along with the stems and seeds. Mash the pepper and eggplant
pulp together to form a homogeneous mass, either smooth or slightly
chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until
very soft. Add the garlic and cook 2 minutes lomger. Remove from heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle
remaining oil into the mixture, stirring constantly to incorporate
all the oil. Add lemon juice and vinegar, salt and pepper to taste.
Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread, or flat pita bread, or use as a side dish to accompany grilled
or roasted meats.

Source: Chile Pepper

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