Roasted-Poblano Cream


  • 8 ounces Roma tomatoes
  • 1 onion (8 oz.)
  • 1 teaspoon salad oil
  • 2 cups sour cream
  • Salt and pepper
  • 12 ounces fresh poblano chilies (see notes)

1. Rinse chilies and tomatoes. Peel onion and cut into 3/4-inch-thick slices; rub salad oil over onion slices. Place chilies, whole tomatoes, and onion slices on a barbecue grill 4 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level for on...

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