Slice poblano pepper into medium-thin strips, avoiding
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
To make the roasted red pepper salsa: Place all the ingredients in
nd lime, garlic, oil and pepper; marinate pollock one hour.
Slice tomato into half inch steaks (see picture).
Wash and rinse tomatillos, keep them whole.
Wash poblano pepper.
Quarter onion with skin on.
Grill all of these on all sides until blackened.
Take the stem off the poblano.
Take the charred outside of the onion off.
Put it all in a food processor.
Add the juice of one lime.
Process in food processor and you have the best summer salsa money can buy!
and pepper to a small bowl. Mix into a salsa.
Juice
br>Hold poblano pepper with tongs over gas flame
he cumin, garlic salt and pepper.
Add the pie crust
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
Preheat the broiler.
Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.
ell.
Peel and seed poblano pepper and cut into 1/4
Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about
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
oth sides of poblano pepper with olive oil; place pepper, opened like a
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.
Cut the poblano pepper in half, remove the seeds
For the pepper salsa, mix peppers, shallot, garlic and chili. Add vinegar and oil. Season then set aside.
Preheat the broiler. Season the pork loin and sprinkle with rosemary. Wrap with bacon and place, seam side down on a grill pan. Broil for 20-30 mins, turning frequently, until bacon is crisp and golden and pork is cooked through. Serve garnished with pepper salsa, oregano and reserved rosemary.
Stir in roasted and chopped poblano pepper. Remove from skillet and set