Yield: 1 Servings
|¾ cup||Pumpkin seeds (I strongly recommend the unroasted, raw ones)|
|¼ cup||Canola oil|
|5 \N||Poblano chiles (6-7)|
|1 cup||Loosely packed cilantro (tightly packed!)|
|1 tablespoon||(extra) virgin olive oil|
|2 tablespoons||Fresh lime juice (I just squeeze a whole lime)|
Here's a recipe for a Poblano Pesto that appears in _The Great Salsa Book_ and one that I've enjoyed several times. I'll retype it (with my comments like so):
The making: Toast the pumpkin seeds and let them cool. (I dry roast them in a frying pan over medium heat until they stop popping. They'll be all plump and toasty-looking).
Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened. (the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle). Peel and seed the Poblanos, place in a food processor with the toasted pumpkin seeds, and chop for about 1 minute. Add the cilantro and blend for 1 more minute. Add the olive oil, lime juice, and salt, and run for 30 seconds longer, or until smooth. (You can reserve some of the toasted pumpkin seeds to sprinkle over the top)
I use this pesto as a pasta sauce or will put it on some chicken. That's a start. Enjoy!
Posted to CHILE-HEADS DIGEST V4 #162 by sto_tolin@... on Oct 16, 1997