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.
7 Comments
Wow! I love poblanos but don’t have the patience (or the technique down right) to roast/skin my own poblanos. I’ll have to keep a lookout for these.
What exactly are poblanos?
PRE-roasted poblanos: WOW.
I know, I love those guys. This is a great idea! They’re also really yummy if you stuff them with cheese and melt it in the oven!
It’s a great idea to freeze poblano puree. I love that your farmer’s market roasts fresh peppers right before your eyes…just as good as homemade!
[...] This recipe is a variation on Potatoes ala Sofrito that uses roasted poblano puree in its flavor base. The roasted poblanos lend a sweet pepper note to this meal that is surpisingly not very spicy. This has become my favorite morning tapas, especially when it is made with an egg on top. [...]
Fully de-seeded Poblano would have been called as capon. However, seeds add to the heat as roasted pepper without the seeds do not add to the heat on their own.
Poblano Puree can become more flavorful with the addition of garlic, cream, onion and salt.
Interesting note about the word for deseeded Esther- thanks. Isn\’t that also the word for young chicken?–McAuliflower
