I’ve “invented” this recipe, inspired by a condiment of hot peppers, basil and garlic in David Rocco’s colorful, Made in Italy. There’s a gorgeous picture of him using a double-bladed semi-lune knife to chop up the peppers and basil al fresco. I don’t have one of those, so used my food processor. I thought that it turned out just fine that way.
I grew the serrano chiles in our community garden plot. These were quite small, so tasted extremely hot. The red jalapeños and the poblano came from the market, along with the rest. To reduce the heat a bit, I removed the seeds and stems at least partially from the larger, store bought peppers. Oh, and I realized after I made the condiment that I forgot to add the suggested 1 cup sun dried tomatoes. That might have made a difference in the heat. I have a lot left over, so will probably sauté some other veggies in this fiery elegant sauce soon.
yellow squash and corn in spicy three chile, garlic, basil sauce
2 medium yellow squash, chopped into large bite sized pieces
2 ears sweet corn, corn cut from cobs
~12 serrano chiles, stems removed
¼ cup red jalapeños, stems and some seeds and ribs removed
1 poblano chile; stem, seeds and ribs removed
4 cloves garlic, peeled
Kosher salt to taste
to make the three chile, garlic, basil condiment:
Add two cloves garlic, basil, salt (about 1 tsp), and all chiles to food processor. Run until chopped to your liking. Move them to a jar (I used a cleaned jam jar). Cover with olive oil to submerge all veggies. That’s it.
to make the dish:
Sauté squash, corn and remaining garlic in some olive oil. Once veggies get a bit tender add about a tablespoon (or more) three chile condiment, cook for another minute or tow and serve warm.