Chac-chi estilo celestun (fish in tomato sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole fish salt | |
| 1 | bunch | Parsley |
| ½ | teaspoon | Ground cloves saffron chiles morrones, or other pickled hot peppers |
| 1 | tablespoon | Vinegar limes |
| 1 | large | Onion |
| 2 | mediums | Ripe tomatoes ground black pepper |
| ½ | cup | Shelled peas |
Directions
Gut and clean the fish and rub all over inside and out with limes and salt. Mince the onion and parsley. Roast the tomatoes until the skins turn black, peel, seed, and grind into a coarse paste. Fry onion, parsley and tomatoes in hot oil for about 5 minutes. Add the fish to the pan and add ground spices, peas, chiles, and vinegar. Simmer until fish is done. Add pickled hot peppers to taste before serving.