1 anaheim chile stemmed seeded cut into 1/2-in. dice
4 slices bacon
2 celery stalks halved lengthwise thinly sliced
3 tablespoons cilantro leaves chopped
1 small jalapeño chile minced stemmed seeded
4 servings olive oil
0.5 teaspoon pepper
1.5 pounds rutabagas ends trimmed peeled cut into 1/2-in. dice
0.8 teaspoon sea salt fine
4 servings tabasco
1 medium onion yellow cut into 1/2-in. dice
Equipment
frying pan
paper towels
aluminum foil
slotted spoon
Directions
Cook bacon in a 12-in. skillet, preferably cast iron, over medium-high heat until crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
Measure fat in pan and add oil if needed to make 3 tbsp. Saut rutabagas and onion in fat over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7 to 12 minutes.
Stir in celery, chiles, salt, and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chiles are fairly tender, 7 to 10 minutes. Fold in cilantro and bacon. At the table, add Tabasco to taste.
