- 4-10 hot peppers (chiles or jalepenos)
- 1-2 yellow onions
- 1 1/2 cups water
- 2 teaspoons vegetable oil
- 2-4 tomatoes
- 1 garlic
- 150 grams chevre
Mince chiles and garlic.
Thinly slice onions.
Bring chiles, onion, water and oil to a boil in a medium-sized pan.
Cover, reduce heat and simmer strongly for 15 minutes.
Add tomatoes and garlic and simmer uncovered for 10 minutes.
Crumble the chevre into the pan and simmer for 3-4 minutes, stirring to incorporate the cheese well.
Remove from heat, cover and let sit for 10 minutes before serving.
Serve over rice, garnished with sprigs of cilantro.