Lately I’ve been treating myself to jars of roasted red peppers from Trader Joe’s. But I often roast fresh poblano chiles. When I have a few, I toast them over the gas flame on my stovetop, turning them until they bubble all over. If I have more than a few, I dry fry them on a very hot comal (a cast iron skillet would work too). I place them in a large bowl and cover the bowl with a plate to steam them for about 15 minutes, then remove the charred skins with my fingers or scrape the skins with a serrated knife.
- 1 cup roasted poblano chili strips (from 1 large or 2 medium poblanos; see note above for roasting)
- 1 cup roasted red peppers, cut into squares
- ¼ white onion, finely chopped
- 1½ to 2 cups cooked, drained Rancho Gordo Royal Corona beans
- 1 teaspoon Rancho Gordo Indian Oregano
- Olive oil and Rancho Gordo Pineapple Vinegar (or other mild vinegar) to taste
- ½ cup toasted pepitas (pumpkin seeds)
- salt and pepper to taste
serves 2
- In a serving bowl, combine the poblano strips, roasted red pepper, onion, and royal corona beans. Add the Oregano Indio and crush with your hand. Season to taste with olive oil, vinegar, salt and pepper.
- Sprinkle with toasted pepitas just before serving.