Ingredients
- 2 ½ pounds fresh poblano peppers
- 2 cloves garlic, sliced extra thin
- Salt
- freshly ground black pepper
- 1 ½ cups extra virgin olive oil
- 4 to 6 sprigs fresh thyme
- 1 loaf country bread (optional)
- Pickled white anchovies (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
557 calories; 54 grams fat; 7 grams saturated fat; 39 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 14 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
- When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
- Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
- Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.
1 hour
Dining and Cooking