Pink Horizon • July 06, 2017 • No Comments



2 large poblano peppers
4 T olive oil
1 onion, thinly julienned
1 garlic clove, finely chopped
1/2 lime, juice of
kosher salt


Grill poblano peppers on the grill on high, turning a few times until charred and the skin starts to peel. About 15 min.
Put peppers in a bowl, cover with plastic.
Peel the peppers after 20 min.
Cut in half, remove the seeds, and slice into thin strips.
Fry onions in oil until just golden.
Add garlic and fry for 1 min.
Add the poblano peppers and salt.
Fry for a few minutes, stirring.
Squeeze the lime over the dish and serve.

Match made in Heaven:

These are a dynamite on steak fajitas!
Also can add to tacos, quesadillas or panini.
If you like to make a creamy version, add sour cream and cheese.
Serve with potatoes and goat cheese for Papas con Rajas.
For a breakfast with a smoky bite, stir into scrambled eggs.

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Categories Vegetables
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