Poblano Pesto

Photo: flickr user YoLaGringo

Ingredients

3/4 cup Pumpkin seeds (I strongly recommend the unroasted, raw<

1/4 cup Canola oil

5 Poblano chiles (6-7)

1 cup Loosely packed cilantro (tightly packed!)

1 tablespoon (extra) virgin olive oil

2 tablespoons Fresh lime juice (I just squeeze a whole lime)

1/2 teaspoon Salt

Preparation

Here's a recipe for a Poblano Pesto that appears in _The Great Salsa Book_ and one that I've enjoyed several times. I'll retype it (with my comments like so):The making: Toast the pumpkin seeds and let them cool. (I dry roast them in a frying pan over medium heat until they stop popping. They'll be all plump and toasty-looking).

Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened. (the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle). Peel and seed the Poblanos, place in a food processor with the toasted pumpk

I use this pesto as a pasta sauce or will put it on some chicken. That's a start. Enjoy!