Pecan Roasted Poblanos


 

I'm not one of those people that need to eat a bhut jolokia or a habanero to prove I'm a man, I like peppers that have a lot of flavor with just enough heat to know it's a pepper.  Simply put, poblanos are my favorite pepper. 

In our garden, we get a poblano or two a week throughout the summer. That's enough to throw on the grill with a burger or mix in with some scrambled eggs every now and then, but in the late summer, we have an all out pepper-splosion.  They all seem to mature at the same time, so here's what I do.

I build a pecan wood fire in my fire pit/grill and let it burn down to coals with just a few flames. 

Place peppers on the grill and char until the skin blisters.  Keep rotating until all sides are done.  This should only take 10-15 minutes.

Put the charred peppers in a paper grocery sack, roll down the top a little and let them rest for a least 10 minutes.

tip: Don't let those wonderful wood coals go to waste! Throw a steak or burger on that grill.

I usually wear latex gloves for this next part because, well, that's just me.  On a cutting board, remove the seeds and membrane & then scrap off the skin. I don't rinse the finished pepper, because I don't want to wash off any of that smokey, peppery goodness. 

Portion the peppers out for recipes & freeze in foodsaver bags. 

What can you do with this freezer gold?  How about: poblano cream soup, cream sauce over pasta (or chicken or crepes or enchiladas), on hamburgers, on pulled pork tacos, in scrambled eggs...... you get the point.

interesting fact: the ancho chili is a dried poblano.

Here's a pic of my most recent poblano inspired dish: smoked dove breast, stuffed with poblanos & wrapped in bacon.