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.
4 Tbsp. Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, roasted, peeled, seeded and chopped
6 serrano chiles, stemmed, seeded and minced
2 cloves garlic, minced
2 tsp. Mexican oregano
pinch of salt, or to taste
pinch of pepper, or to taste
4 Tbsp. cilantro, chopped and loosely packed
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.
Serve this unique sauce with chilled steamed shrimp, lobster or crab legs.
Yields enough for 8 servings.