Spaghetti with Poblano Peppers / Espaguetis con Chiles Poblanos

Sra. Mary Rodriguez q.p.d.

Guadalajara, México

---

Ingredients:

1 to 3 Poblano Peppers (Depends how spicy you like your food)

½ liter sour cream (1 LB) 16 oz. or 454 g

2 oz. butter or 60 g

1 cup of milk (evaporated or regular kind)

1 white onion (small)

1 teaspoon of bouillon (chicken flavored)

1 pound of Spaghetti or approx.500 g

Salt to taste

Optional: Parmesan cheese

---

Procedure:

Broil the Poblano peppers with direct flame on your gas stove. If you have very sensitive hands use gloves for this procedure. Wrap the poblano peepers inside a plastic bag to let them “sweat”. Peel off the skin from the Poblanos . Remove the stem and seeds and coarsely cut them. In the blender place the poblano peppers, with the sour cream, milk, onion and chicken bouillon and salt until well blended. In a large saucepan melt the butter and add the mixture and let it cook for 5 minutes. Cook your Spaghetti “al dente”. Pour your Spaghetti onto your poblano mixture, mix well and serve it as a side dish or as a main dish. It is optional to add parmesan cheese on top.

#PoblanoPeppers #sourcream #evaporatedmilk #milk