Poblano Chutney

When Mexico, India, and I come together to blow your minds with the perfect burrito or biryani condiment! Yes, you read that right.

The Shared Spice. It took me over 2 years to come up with this identity for my blog – you should’ve seen my earlier rough drafts oof.  The goal of my blog was to shed light on how much commonality there is between cuisines, a true global dish. Through cooking, you not only realize the shared cultures, but the importance of recognizing & practicing racial equality and human benevolence.

All the above reroutes back to my recipe creation: Poblano Chutney.

Highlighting the well-known Mexican pepper with an Indian technique of preparing raitas & chutneys, along with Equator spices. A true global dish. Enjoy with burritos, chips, biryani, or my Stuffed Mushroom Caps recipe! This is my go to all-rounder sauce that is always in my fridge!

At the end of the day, we’re human beings. By practicing kindness and empathy for other human beings, we learn & better ourselves and allow that kindness to reflect directly in our passions.

Through my cooking, I leave you with the optimism of global unity & humanity. ♥


PREP: 15 minutes
TOTAL: 20-25 minutes
YIELD: ~1¼ cup

INGREDIENTS

    • 1 Poblano Pepper
    • 1 Cup Plain Yogurt
    • 2 Garlic cloves
    • ¾ cup roughly chopped Cilantro
    • 2 small Thai Green Chilis or 1 Jalapeño (optional, but highly recommended)
    • 1 tbsp. Taco Seasoning
    • 1 tsp. Lime Juice

INSTRUCTIONS

  1. Roast Poblano Pepper:
    Method 1 – Over Open Stovetop/Grill: Very carefully using tongs, prop and turn poblano pepper over a high flame (stove top or grill). Let all sides of the pepper skin blacken, char & blister.
    Method 2 – Broiler: In foil lined tray, roast poblano pepper under a oven broiler on high heat for 5-7 minutes on each side or until skin is blackened, charred & blistered.
  2. Place roasted poblano pepper into a bowl covered with plastic wrap for ~5-10 minutes (cools & lets steam out). After allotted time, peel and discard blistered skin. Cut roasted poblano pepper into large pieces, discarding the stem & seeds. Set aside.
  3. In a food processor, blend together roasted Poblano Pepper, Plain Yogurt, Garlic, Cilantro, Chilis/Jalapeños, Taco Seasoning, and Lime Juice. Blend until all ingredients are generally pulsed together.
  4. Serve and enjoy!

#TashTip: Keep refrigerated until serving time. Serve with tortilla chips, burritos, biryani, tacos, falafels, anything! Lasts up to 2 weeks in fridge (depending on the yogurt’s best by date).! 

 

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