Quote:
Originally Posted by OhioBlue
Correction, Poblano is just one of MANY chiles that are used in Mexico. I'm sure you meant to say that poblano chiles are traditionally used for chile relleno. 
And I agree that/s a good idea for using them. Or if you have a gas stove and one of those little pan steamer thingies (that you steam veggies with, etc) you can lay it over the flame, roast it until the skin is blackened and bubbly, rinse in cold water (skin comes right off) and you have a wonderful, flavorful chile that can be cut up and used in a salsa roja.
(thank you, Alton Brown) |
I love Alton Brown. Mostly because he explains how certain foods and ingredients work together to compliment one another and doesn't just cook a recipe in a half an hour.
I agree, roast them or do chile rellenos. I'm hungry now.