I baked the peppers directly on the baking sheet, turning them every 15 minutes to get an even browning. The peppers are ready when the skins are shriveled with blackened, blistery patches all over. Transfer the cooked peppers to a pot and let them steam with the lid on until cool enough to handle. This step loosens the skins making the peppers easier to peel. There was a little mess on the baking sheet when the peppers released some of their juices, but it came right off with a short hot water soak. If you are worried, line the baking sheet with a piece of parchment paper.
I wrapped the shallot and garlic in a little parcel made of a piece of parchment paper on top of a piece of aluminum foil to keep the aluminum from touching the food. Bake the parcel on the same baking sheet as the peppers.
The rice in this recipe thickens the sauce slightly and gives a lovely creamy texture.
Finally, I added a little ground cumin, dried oregano, lime juice, vegetable stock, and a handful of fresh spinach to brighten up the green colour. Puree everything together, and serve.
makes about 5-6 cups
4 Poblano peppers
4-8 cloves garlic
1 Tablespoon water
1/2 cup leftover rice (brown or white)
1 packed cup of spinach leaves and tender stems
2 teaspoons dried oregano
1 teaspoon ground cumin
Juice of 1 lime
2 cups vegetable stock
Cut a piece of parchment paper and a piece of foil about 20cm (8 inches) square. Place the parchment on top of the foil. Place the shallot and garlic cloves on the centre of the parchment square. Lift sides up around the shallot and garlic, add 1 Tablespoon water, and squeeze shut. Place the parcel on the baking sheet with the peppers.
Transfer the cooked peppers to a pot and let them steam with the lid on until cool enough to handle and their skins are loose enough to pull off, about 20 minutes.
The shallot and garlic are ready when they are very soft to the touch. If not soft when the peppers are ready, put the parcel back in the oven and cook for another 10-15 minutes while the peppers steam. Let sit until cool enough to handle. To peel, squeeze them out of their skins directly into the blender.
Just like the Smoky Roasted Red Pepper Sauce, this is so good on everything: rice bowls, loaded baked potatoes, pasta, enchiladas, burritos, tacos, tamales, and as a salad dressing.
To your health and happiness,
Beans and Rice