This puree of roasted poblanos has been a favorite ingredient the last couple of weeks.
We bought several bags of roasted peppers from a chili pepper vendor at the farmers market and haven’t regretted it! They have a large metal mesh drum that rotates over gas burners. Fresh peppers get put in the drum, which is then turned, allowing the peppers to dance in the flames while toasting. Its a wonderful sight and smells exquisite!
Roasted poblanos were roughly de-seeded (you can see a couple in the picture there) and put in the blender with enough liquid (beer or chicken stock) to get the peppers completely pureed. The resulting mash is then stored in the refrigerator or frozen away in cubes using an ice cube tray.
Its great added to breakfast items like eggs and potatoes, and is also wonderful stirred into pots of soup or beans.