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.
½ cucumber, peeled, seeded, and cut into small dice
1 poblano chile
¼ cup cilantro, chopped
2 Tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeño chile, stemmed, seeded, and minced
½ tsp. salt
1 ripe avocado, diced
Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.
Makes 1 1/2 cups.