Roasted Poblano Salad
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.
Ingredients:
1 medium white onion, cut into 1/2″ slices
1 Tbsp. olive oil
2 poblano chile peppers
1 red bell pepper
1 tsp. olive oil
1 Tbsp. chopped fresh cilantro
1/2 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/8 tsp. ground cumin
Instructions:
Brush the onion slices with 1 Tbsp. of the olive oil, then grill over high heat, without grill lid, for about 6-8 minutes or until tender. Cut each slice in half and set aside.
Grill the poblano chile peppers and red bell pepper over high heat for about 6-10 minutes or until the skins are blistered and blackened.
Place the peppers in a heavy-duty zip-top bag and seal. Let the chiles stand for about 10 minutes to loosen the skins. Peel the peppers and remove the seeds. Cut the peppers into 1/2″ strips.
Combine the onion, peppers, 1 tsp. of oil and the remaining ingredients, then toss gently.
Yields 2-1/2 cups.
Recipe from Coastal Living Magazine, May 2000.