El Santo Sides Recipe

In a bowl, combine sour cream, chipotle peppers, lime juice, garlic powder, and salt. Mix well until smooth.

In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil. Add sliced jalapenos and simmer for 5 minutes. Let cool and refrigerate.

Heat oil in a skillet over medium-high heat. Add serrano peppers and cook until blistered and slightly charred. Remove and set aside.

In a bowl, combine sour cream and lime juice. Mix until smooth.

Peel and cut potatoes into fries. Heat oil in a deep fryer or large pot. Fry potatoes until golden and crisp. Drain on paper towels and season with salt.

In a bowl, mash avocados. Stir in lime juice, salt, diced onion, and diced tomato until combined.

In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.

In a skillet, heat oil over medium heat. Add diced onion and sauté until translucent. Stir in refried beans and cook until heated through.

In a skillet, heat oil over medium heat. Add sliced poblanos and onion. Sauté until tender. Stir in sour cream and season with salt. Cook until heated through.