Lately, I've been indulging in jars of roasted red peppers from Trader Joe's. But I do roast fresh poblano chiles, often. If I have a couple, I will roast them over the gas flame on my stovetop, turning, until blistered all over. If I have more than a couple, I dry-roast them on a very hot comal (a cast-iron skillet would work too). I put them in a large bowl and cover the bowl with a plate to steam for about 15 minutes, then I remove the charred skins with my fingers or scrape the skins off with a serrated knife.
- 1 cup roasted poblano chile strips (from 1 large or 2 medium poblanos; see note above about roasting)
- 1 cup roasted red bell pepper, cut into squares
- ¼ white onion, finely chopped
- 1½ to 2 cups cooked, drained Rancho Gordo Royal Corona beans
- 1 teaspoon Rancho Gordo Oregano Indio
- Olive oil and Rancho Gordo Pineapple Vinegar (or other mild vinegar), to taste
- ½ cup roasted pepitas (pumpkin seeds)
- Salt and pepper, to taste
Serves 2
- In a serving bowl, combine the poblano strips, roasted red pepper, onion, and Royal Corona beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper.
- Just before serving, sprinkle with roasted pepitas.