Southwestern Stir-Fried Zucchini
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:
2 poblano chiles
1 large red bell pepper
2 garlic cloves
6 medium zucchini (about 2 pounds)
1/4 cup fresh cilantro leaves
1/2 tsp. cumin seeds
3 Tbsp. olive oil
1 Tbsp. fresh lime juice, or to taste
Instructions:
Peel the roasted poblanos and roasted bell pepper. Mince the garlic cloves and cut the zucchini into 2″ long spears. Chop cilantro, cut the poblanos and bell pepper into 2″ x 1/4″ strips.
Heat a dry small skillet over moderate heat until hot but not smoking and toast the cumin seeds, stirring constantly, until the seeds are fragrant and several shades darker, being careful not to burn them. With a mortar and pestle grind the cumin seeds.
In a 12″ skillet heat the oil over moderate heat until hot but not smoking and cook the garlic, stirring, until softened, just a few seconds. Add the zucchini and saute over moderately high heat, stirring constantly, for 2 minutes. Add the poblano and bell pepper strips, the ground cumin and cook, stirring constantly, until the zucchini is crisp-tender, about 4 minutes. Add the lime juice and salt and pepper to taste. Serve the zucchini sprinkled with cilantro.
Yields 6 servings.