Instructions: Over medium heat, sauté onions, garlic and tomatillos in a soup pot until softened, about 5 minutes. Add tortillas and half the corn, half the poblanos and half the cilantro and cook for ...

In a medium pot, over medium heat, sauté the onion in oil until translucent. Add ginger, habanero, peeled poblano, roasted pumpkin, pumpkin seeds, salt, and water. Bring mixture to a boil, then reduce ...

21/2 pounds ripe tomatoes (15 to 20 medium plum tomatoes) Instructions: Heat broiler or grill to high. Roast whole tomatoes on a baking sheet 4 inches below a very hot broiler until the skins are ...

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Heat oil in large heavy-bottomed saucepan over medium heat; add onion, garlic and celery and cook, stirring, until softened. Add poblanos, spinach, salt and pepper; cook, stirring, until spinach is ...

This Creamy Poblano Spaghetti (Espagueti Verde) is an excellent recipe for using roasted poblano peppers, which add both ...

Roasted red pepper soup first crossed my radar a few weeks ago, when two of the women in a group I belong to raved about it. They claimed this soup was pushed over the top with the addition of smoked ...

Except for some cherry tomatoes and a few zucchini, my garden was a bust this summer. I blame the deer who consider my backyard their personal cafeteria, and a fat groundhog who lives under my garden ...

Poblanos are large, green chiles with mild heat, best known in the classic Mexican dish, chiles rellenos. Rellenos in Spanish means "stuffed.’ In the famous dish, they're filled with cheese and fried.