Submitted by kellyayers on July 28, 2008 - 6:22pm
Submitted by evergreen on June 24, 2008 - 10:16am
Servings:serves 4 as a side
crunchy fries for your favorite taco or burger
Submitted by vilde_chaya on June 23, 2008 - 5:24am
Eggplant and mushrooms in chili, who would have thought? But the combo is actually brilliant, and really different from other raw chilis that I’ve tried. The eggplant and mushrooms soften from marinating, and they absorb the flavor of the sauce. The result is a substantial texture and bursting flavor. The raw corn also adds a nice crunch and color contrast. I am a fan of all chili recipes, but this one is really standout for me.
Make sure you start this early enough to let the vegetables marinate for at least 6 hours. The success of the dish depends upon the softening of the eggplant and mushrooms. I start it at lunchtime and eat it for dinner, but you could also marinate the veggies overnight and have it for lunch.
Submitted by have_mersey on May 1, 2008 - 5:11pm
Just like the man said.
Submitted by grassdude on April 20, 2008 - 12:52am
Favorite version of the classic raw salsa from Mexico