Follow these steps for perfect results
anaheim chilies green
roasted, peeled, seeded, chopped
sunflower oil
garlic cloves
chopped
salt
black pepper
yellow corn sweet
kernels cut from the cob
zucchini or yellow squash
julienned
sweet red bell peppers
diced
sunflower seeds
shelled
Roast the Anaheim chile.
Peel, seed, and coarsely chop the roasted Anaheim chile.
Heat sunflower oil in a saute pan over moderate heat.
Add chopped garlic, chile, salt, and pepper to the pan.
Cook for 1-2 minutes, stirring constantly, to blend flavors.
Add corn kernels, julienned squash, and diced red pepper to the pan.
Reduce heat and simmer for about 15 minutes, until vegetables are tender.
Add sunflower seeds to the pan.
Simmer for another 5 minutes.
Serve hot as a vegetable side dish.
Expert advice for the best results
Roast the anaheim peppers under a broiler for quick peeling.
Consider adding a pinch of cumin for added flavor.
Everything you need to know before you start
15 minutes
Can be prepped ahead, but best served fresh.
Serve in a colorful bowl or platter.
Serve as a side dish with grilled meats or fish.
Serve as a vegetarian main course over rice or quinoa.
Its crisp acidity complements the vegetables.
Discover the story behind this recipe
Reflects the agricultural heritage of the region.
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