Poblanos are Perfect

With the launch of our new menu we have added many flavors and seasonings that we didn’t use before. One of my favorite reinvented flavors is our use of the super versatile Poblano Pepper. We’ve dried it into Ancho Chile’ for mashed potatoes, we’ve stuffed it and fried it, and we’ve made it into a mole sauce.  Next time you are in the grocery store don’t overlook this mexican born pepper. It can definitely provide both the flavor and spice for your dish any way you slice it.

POBLANO PEPPER MARINADE

• 1 cup water
• One third cup white wine vinegar
• 2 poblano peppers, roughly chopped
• 2 oz. onion, roughly chopped
• 3 cloves garlic, roughly chopped
• Handful of cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt

Place all of the ingredients in a saucepan, cover, and bring to boil. Reduce to a simmer, covered, for eight minutes. Puree sauce thoroughly in a blender. It yields about one and a half cups.