My tastebuds are still dancing happily after having this for dinner, so I have to get it on the blog. Got this recipe from Bobby Flay's Grill It, a lovely find at the bookmobile. I have to urge you to try it. It's easy and not really spicy like you'd think. Gary wanted more spice, actually.
Okay, new opinion, months later: Spiciness depends on the peppers. The first time we must have used much milder ones, although they looked the same. The second time it was some spicy stuff! We still liked it, though . . . Know your peppers, Bobby says it's not supposed to be really spicy.
(I typed this recipe last summer, and decided it's time to publish since it's on the menu for this week.)
Green Chile Sauce
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium red onion, grilled
2 cloved garlic, chopped
2 tablespoons chopped fresh cilantro or oregano leaves
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine poblanos, onion, garlic, cilantro, 1/4 cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.
Put green chile sauce on hamburger with Chihuahua, provolone, or cream cheese (cookbook says the first 2, we added the cream cheese because that's what we had. Delish.). Also put on tomatoes and pickled jalapenos. You won't be sorry!
Pickling Jalapenos
One link that looks close:
http://purplefoodie.com/pickled-jalapenos/
We love pickling jalapenos now. So good with tons of Mexican food. And a great way to use up all of the Bountiful Baskets jalapenos. Not spicy, really, either.
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