FIRE-ROASTED POBLANO SALSA
Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.
Provided by France C
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
- Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
- Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
- Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g
POBLANO AND ONION SAUTE
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
- Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.
HABANERO AND POBLANO HOT SAUCE
Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.
Provided by jason.simone
Categories Sauces
Time 1h10m
Yield 1 cup, 48 serving(s)
Number Of Ingredients 15
Steps:
- Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
- Let poblano cool then peel, seed, and chop into large chunks.
- Remove stems from habaneros.
- Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
- Simmer mixture for 15-20 minutes or until reduced by about half.
- Let cool and add lime juice.
- Add vinegar until desired consistency is reached and stir or re-blend.
- Let sit in refrigerator to enhance flavor.
Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2
SQUID, TOMATO AND ROASTED POBLANO STEW
Provided by Molly O'Neill
Categories dinner, weekday, appetizer, main course
Time 2h
Yield Four servings
Number Of Ingredients 15
Steps:
- Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
- Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
- One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 10 grams, TransFat 0 grams
POBLANO, SERRANO AND ONION SAUCE
Steps:
- First, prepare the poblanos, serranos and jalapeños if you have not already done so. Cut the poblanos into medium julienne and the other chiles into small julienne. Set them aside. Pour the olive oil into a medium saute pan or saucepan, set over medium low heat. Add the onion and saute until limp and fragrant, about 10 to 12 minutes. Add the garlic and saute 2 minutes more. Season with salt, add the chiles, stir and pour in the lime juice and chicken stock. Simmer gently for about 7 minutes, until the flavors come together; remove from the heat before the chiles begin to soften too much and fall apart. Let cool slightly, taste and correct for salt. Stir in the cilantro. Use immediately or cool and refrigerate, covered, for 4 to 5 days. Reheat before serving.
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