I love Poblano peppers as they can be quite spicy and you never know what you are getting. They are a lovely deep green colour and I noticed while in Mexico they are in every buffet to add flavour and colour. I decide to turn them into a soup after roasting them which was quite spicy, but good.
1 garlic clove
1 dried ancho chilli
1 small dried chilli(optional)
20g olive oil
600-700g roasted poblano peppers
1 tsp salt
1T veggie stock paste (homemade is best)
pepper to taste
handful cilantro leaves
-place garlic, onion,chilli’s 3 sec/speed5
-add oil 3mins/120C/speed1
-add poblanos, salt, stock and chop 5 sec/speed5
-add water and seasoning, cilantro 15min/100C/speed2
Serve with some cream, sour cream or feta cheese crumbled on top.