oth sides of poblano pepper with olive oil; place pepper, opened like a
Slice poblano pepper into medium-thin strips, avoiding
eat.
Lightly oil the poblano peppers and set them on
br>Place the bell and poblano peppers in the prepared baking
br>Hold poblano pepper with tongs over gas flame
aking dish.
Combine crab, poblano pepper, panko bread crumbs, green onion
br>Add garlic, celery, and poblano pepper and cook for another 2
he cumin, garlic salt and pepper.
Add the pie crust
ntil evenly mixed.
Fill poblano pepper halves with the chorizo mixture
Heat olive oil in large skillet over med-high heat until hot but not smoking.
Season pork with salt and pepper, and cook 4-5 min each side, until golden brown.
Transfer pork to plate and keep warm.
Reduce heat to med-low.
Add poblano chilis, onion, salt, and pepper and cook, stirring occasionally, for 6-7 minute.
Stir in cream and waer and bring to simmer.
Add pork chops and cook for 2 min each side.
Transfer to platter and pour cream sauce on top.
add onion/celery puree and poblano pepper.
When vegetables are softened
he red and green bell pepper, poblano pepper, and onion to the seasoned
ry the Southwest Chipotle Seasoning (recipe #162886) found on RecipeZaar.
ell.
Peel and seed poblano pepper and cut into 1/4
Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about
Preheat oven to 400 degrees F (200 degrees C). Pierce the sweet potato in several places with a fork.
Roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
Meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. Process until well blended, about 1 minute. If not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
To serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.
Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
Let poblano cool then peel, seed, and chop into large chunks.
Remove stems from habaneros.
Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
Simmer mixture for 15-20 minutes or until reduced by about half.
Let cool and add lime juice.
Add vinegar until desired consistency is reached and stir or re-blend.
Let sit in refrigerator to enhance flavor.
hili powder, cumin, salt, and pepper; blend to the consistency of
Cut the poblano pepper in half, remove the seeds
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.