(This recipe comes from my sister-in-law Gretel who makes the most wonderful dishes. Anything she makes will be wonderful).
2 pablano chiles(Put them on some tinfoil on a pan and broil them, turning them every few minutes, until the skin is dark. After taking them out of the oven, put them in a paper or plastic sack or wrap them up in the tinfoil and let them sit for 5-6 minutes. This will allow the skin to soften and will be easier to peel off later).
In the meantime:
Boil a pan of water for your pasta and cook pasta according to instructions on box. I also always add salt to the water while the pasta is cooking.
Then, put 1 cup of sourcream in the blender. Add some salt and pepper. Then, peel the skin off of the chilies and discard the skin and the seeds in the middle. Put the peppers in the blender and blend with the sourcream. Add more salt and pepper to taste. After the pasta is done add the sauce to the pasta. You can also serve this on brown rice.
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