Actually, that is just about a perfect recipe for Chiles en Nogada...I can't offer anything better. I have seen recipes that require you to toast the walnuts and then rub ALL the skin off so that the sauce stays white - sheesh! I have never made it, only eaten it in restaurants, and it is wonderful. Usually served in September for Independence Day, and the three colors (green chiles, white sauce, red pomegranates) symbolize the colors of the Mexican flag. By September, we'll be seeing pomegranates in the stores, so maybe I will try making it this year.
