Instructions: Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch thick slices.

In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled, covered.

Reheat before serving.

Yield: Enough as an accompaniment for 32 tacos

NOTES :

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