Poblano and Jalapeno Notes
Jacob Bailey
From Katherine Deumling of Cook With What You Have
- If you get poblano chilies (referred to as Ancho chilies once dried) in your share this week you’re in for a treat. You’ll want to roast them either under the broiler or on a grill or directly over the gas burner on your stove until blackened. Cover in a bowl until cool and then peel and seed. Now you can add them, finely chopped to the salsa above, to an egg scramble or frittata or to any soup or sauce. They vary in heat level so taste a little before you add the whole thing so you know what you’re in forJ!
- The jalapenos can be added cooked or raw to many of the dishes in this week’s packet in addition to the salsa—you could add some to the paella when you’re sautéing the onion and garlic, you could add some to the tomato sauce for a lovely little kick or to the cucumber salads. The peppers add a lovely depth and subtle heat.
- Add finely minced jalapenos to a creamy salad dressing (using equal parts mayo and Greek yogurt, some lemon juice or vinegar, a bit of minced garlic, etc. ) and toss it with chopped lettuce, diced red onion and lots of halved cherry tomatoes.