RECIPE: Roasted Poblano Crème Friache

Ingredients:

1 Poblano pepper, roasted

8 oz crème friache

½ tsp salt

Substitutions:

If you don’t want to roast your own poblano peppers, substitute 4 oz of canned hot green chilies, or turn this into a chipotle crème friache by substituting 1 to 2 canned chipotle peppers in adobo sauce.

.

Equipment:

Small bowl

Silicone spatula

Knife

Cutting Board

First, make sure you have all your ingredients as you’ll need them to cook:

• Roast, peel, and de-seed the poblano pepper. (not necessary if using canned chilies)
• Small dice or finely chop the poblano pepper. (If you’re using canned diced chilies, you won’t need to do this. If you’re using whole canned chipotle peppers, you will need to do this.)

Now it’s time to cook:

1. Place the crème friache in a small bowl.
2. Add the chopped pepper. (If you’re using canned chipotle peppers, get a little of the adobo sauce in there too.)
3. Add the salt.
4. Stir everything together, wrap, and allow the flavors to marry for at least an hour before serving. Check the salt content and adjust as necessary immediately before serving. If too much salt, add some crème friache. If not enough salt, add a little more salt.

Note:

This makes a great dip for vegetables to eat while you wait for the main course, or for when you’re watching a movie together.

© 2009 The RelationChef. All Rights Reserved.