Almost-Chipotle’s Corn and Roasted Poblano Salsa
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 medium poblano chile pepper, seeded
4 teaspoons extra-virgin olive oil
2 cups fresh corn kernels (from 2 ears), or 2 cups frozen corn, thawed
1 medium jalapeno pepper, seeded and chopped
4 tablespoons chopped fresh cilantro
4 tablespoons chopped red onion
4 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt
Slice stem off poblano and cut pepper in half. Remove seeds. Flatten pepper halves on baking sheet and broil for 10-15 minutes or until charred. Remove from oven and place in a ziploc plastic bag for 15 minutes. Remove and discard charred skin from peppers. Dice poblano pepper flesh and place in a mixing bowl.
If you are using fresh corn, cook it in boiling water for 2-3 minutes, or until tender.
Mix the corn (if using frozen, add it here) and the remaining ingredients in the mixing bowl with the poblano pepper. Stir and serve.