- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
Slightly bitter, slightly sweet, slightly spicy, poblano chiles add deep flavor to foods. Jalapeños are a fine substitute, especially the larger ones, which tend to be a bit milder. Serve this with meats, poultry, or chips.
1. Lightly rub the poblano with oil and roast over a gas flame or under a broiler until blackened all over, turning occasionally. Transfer the chile to a bowl, cover with plastic wrap, and let steam until collapsed and cool. Peel, seed, and finely chop the chile.
2. In a medium-size bowl, combine the poblano, mango, corn, onion, lime juice, cilantro, and chives. Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 2 days.
Nutritional information is based on 12 servings, uses 1 teaspoon of oil to rub on the pepper, and includes 1/2 teaspoon of added salt.
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