2–3 tbsp. olive oil (30-45ml)
1 large onion, sliced
1 carrot, peeled, and julienned
4 fresh chile Poblano, roasted, peeled, seeded and sliced (see recipe technique)
Salt and pepper to taste
Heat the olive oil in a medium sized skillet. Add the onions and carrots, and allow to sautee for about 5 minutes over medium heat, until they are lightly browned. Add the sliced Poblano peppers, and sautee for another 2-3 minutes. Season with salt and pepper.
Keywords: chiles, peppers, chilies, chilis