Don't settle for the same old, same old side of boiled broccoli or peas. Create a healthy side dish of vegetables with this chile-garlic sauce with two kinds of chile peppers and a variety of flavors and textures.
This healthy side dish of vegetables with this chile-garlic sauce with two kinds of chile peppers features a variety of flavors and textures. Works with any protein, too.
On a preheated griddle at medium heat, toast the dried chiles for 20-25 seconds per side. Remove from heat and transfer to simmering water and cook for 10 minutes. Dry roast the garlic for about 15 minutes.
Drain the peppers and transfer to the blender. Remove skins from garlic. Add garlic, clove, oregano, pepper, salt to taste, water and vinegar. Blend on high for 1 minute until very smooth. Taste for salt. Set aside.
Heat oil at medium in large skillet. Add the onions, carrots, chayote, garlic and serranos. Season lightly with salt and pepper and saute for 7-9 minutes.
Add the green beans and cauliflower and cook for another 7 minutes. Add the zucchini and cook for 3 minutes.
Add the chileajo sauce from blender. Stir well to combine and coat vegetables evenly. Cook at a low simmer for 5-6 minutes. Remove from heat and let cool at room temperature.