Roasted Jalapeno Poblano Pesto
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.
Recipe: Approx. 2 Cups
1 Poblano Pepper – roasted
3 Jalapeño Peppers – roasted
1/2 Cup Raw Walnuts
1/2 Cup Iberico Cheese
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Squeezed Lime Juice
1 Clove Garlic
1/4 Teaspoon Sea Salt – or to taste
Roast poblano pepper on the stove and jalapeno peppers in the oven.
Let peppers cool, de-stem and de-seed.
Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.