This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 jalapeno chile
1 poblano chile
1 Tbsp. olive oil
1 cup thinly sliced red onion
2 Tbsp. minced peeled fresh ginger
1 garlic clove, minced
5 cups chopped plums (about 2-1/2 pounds)
1 cup chopped seeded tomato
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tsp. mustard seeds
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh cilantro
Preheat the broiler.
Place the jalapeno and poblano chiles on a foil-lined baking sheet and broil for 10 minutes or until blackened, turning occasionally. Place the chiles in a zip-top plastic bag and seal. Let them stand for 15 minutes, then peel them both, and cut in half lengthwise. Discard the seeds and membranes, then coarsely chop.
Heat the oil in a large saucepan over medium-high heat and add the onion, ginger and garlic. Saute for 5 minutes or until tender. Add the jalapeno, poblano, plums and the next 6 ingredients (plums through black pepper) and bring to a boil. Cover and reduce the heat, then simmer for 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until the liquid almost evaporates, stirring occasionally. Allow the mixture to cool completely and stir in the cilantro.
Yields 16 servings.
Recipe by Richard Ruben, in Cooking Light Magazine, June 2003.