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Salsa verde!

* 3 poblanos: quartered and roasted under the broiler until charred
* 4 medium tomatillos, paper removed and roasted for 6-8 minutes at 425 F
* 1 onion, chopped
* 2-5 garlic gloves, chopped
* 1 tsp cumin
* 1/2 bunch parsely
* 1/2 bunch cilantro
* juice of 1-2 limes
* salt/pepper/red pepper or dried chipotle powder

Remove the poblano skins once cooled, just like roasted red peppers and chop roughly. Remove the green tomatillo skins once they’ve cooled. Saute the onion and garlic until fragrant and softened, 3-5 minutes on medium heat. Remove stems from the herbs and chop roughly.

Add everything to the blender and blend until smooth.

I LOVE poblanos. Probably too much. I just made these stuffed with bacon, potatoes and black beans, which I think would freeze very well (pre-baking). Also, they're excellent in soups like: Bacon, black bean and poblano chowder and Poblano and Purple Potato Soup.

You can also roast them, remove their skins and freeze them individually for later use in omelets, chili, salsa, etc.

Poblanos are my default green chile. I don't ever buy green bell peppers because I don't like their taste and feel they bring nothing to the party. Poblanos, OTOH, are like a party unto themselves! Sub your poblanos for any green bell you'd use and you'll never go back.

I mostly use poblanos for chiles rellenos when they're still green. Have yours turned red? If they did, string them up and let them dry until they are dark reddish-brown--they're now ancho peppers, and they have a different flavor than poblanos.

I made this once and don't know why I haven't made it since. It's very, very good.

http://www.gourmet.com/recipes/2000s/2009/10/short-ribs-braised-in-coffee-ancho-chile-sauce

I don't know where or when I got this recipe, but I make it once or twice a year. I serve it like a dipping sauce in little shotglasses next to grilled steaks.

Ancho Sauce:

6 whole dried ancho chiles, stemmed and seeded
3 garlic cloves
1 medium onion, chopped
3 shallots, chopped
1 jalapeno, stemmed and seeded to reduce heat if desired
1 Tbsp. vegetable oil
1 Tbsp. tomato paste
1/4 tsp. cinnamon
2 cups beef broth
Honey

Place the chiles in a bowl and cover with boiling water. Soak for 30 minutes, then drain, reserving about 1/2 cup of the soaking liquid. Puree the chiles in a food processor or blender with the reserved soaking liquid. Add the garlic, onion, shallots and jalapeno and blend.

Heat the oil in a saucepan over medium-high heat. Add the chile puree and cook for 2-3 minutes. Reduce the heat and add the tomato paste, cinnamon and beef stock. Simmer until the sauce is reduced by half. Add honey, starting with 1 Tbsp., to taste. Makes about 1 1/2 cups

Rajas! I can never get enough. Roast, peel , seed, and cut your poblanos into strips. Sautee with onion and a healthy amount of butter. Salt and pepper to taste. Put on everything.