Yield: 6 cups





½ cup cold water


2” dried chile guajillo Nuevo Mexico


2 tablespoons extra-virgin olive oil


1 cup sliced scallions (green onions), spring onions, or sweet white onion


¾ teaspoon salt


6 cups sliced red and green bell peppers


¼ teaspoon red chili flakes


1 teaspoon ground cumin


1/2 teaspoon cinnamon.


1 teaspoon grated garlic


2 teaspoons chopped fresh oregano






Heat cold water in a small saucepan to boiling. When the water boils, remove from heat and place on a trivet.


Add chile guajillo to the boiling water and cover.


Allow to steep fo 15 minutes.


Drain and scrape chili from peel.


Heat a large cast iron skillet over medium high heat.


When hot, add oil.


When the oil shimmers, add onions and salt and saute.


When the onions are tender, add peppers and saute until the peppers are tender crisp.


Sprinkle with red chili flakes, cumin, cinnamon and garlic and scraped chile guajillo Nuevo Mexico. When the herb and spices become fragrant, add the oregano. Stir until oregano wilts.


Remove from heat and serve immediately.