Blackened Poblano Chile Pesto
Posted: Fri Jun 12, 2009 1:24 am
Blackened Poblano Chile Pesto
A cross between a sauce and a pesto, this can be used as a relish for grilled steak, spread over steamed or grilled squash, in a quesadilla or rolled up in a boneless chicken breast.
Ingredients:
4 green poblano chiles
2 cloves garlic, trimmed
-- Handful of cilantro, washed and dried (about 1/2 cup)
2 tablespoon toasted pine nuts (optional but good)
2 tablespoons flavorful extra-virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon white balsamic vinegar (Trader Joe's is great)
Preparation:
Char chiles over a stove until blackened on all sides. When each one is sufficiently blackened, place on chopping board to cool. Do not steam in a bag as you want them to remain somewhat crisp. Starting from each chile's cap, slice lengthwise, leaving the core or seed pod intact. Discard any clinging seeds and veins. I use most of the blackened skin, except for any tough bits, which I discard.
Chop chiles into large pieces and place into bowl of food processor. Add the garlic, cilantro, pine nuts (if using), olive oil, salt and vinegar. Process until chopped, but do not puree. Taste to see if you want to adjust flavor with more salt, olive oil or balsamic vinegar. Transfer to a glass jar and refrigerate until ready to use. Makes 2 cups
A cross between a sauce and a pesto, this can be used as a relish for grilled steak, spread over steamed or grilled squash, in a quesadilla or rolled up in a boneless chicken breast.
Ingredients:
4 green poblano chiles
2 cloves garlic, trimmed
-- Handful of cilantro, washed and dried (about 1/2 cup)
2 tablespoon toasted pine nuts (optional but good)
2 tablespoons flavorful extra-virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon white balsamic vinegar (Trader Joe's is great)
Preparation:
Char chiles over a stove until blackened on all sides. When each one is sufficiently blackened, place on chopping board to cool. Do not steam in a bag as you want them to remain somewhat crisp. Starting from each chile's cap, slice lengthwise, leaving the core or seed pod intact. Discard any clinging seeds and veins. I use most of the blackened skin, except for any tough bits, which I discard.
Chop chiles into large pieces and place into bowl of food processor. Add the garlic, cilantro, pine nuts (if using), olive oil, salt and vinegar. Process until chopped, but do not puree. Taste to see if you want to adjust flavor with more salt, olive oil or balsamic vinegar. Transfer to a glass jar and refrigerate until ready to use. Makes 2 cups