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Ingredients
- 1 poblano pepper
- 1 cup ketchup
- 2 tablespoons chipotle chile canned in adobo, about 2 chiles
- 1/2 teaspoon ground cumin
Preparation
Step 1
1. Preheat broiler.
2. Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
3. Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.
Yum!! Worth the extra work. Served with Southwestern Turkey-Cheddar Burgers with Grilled Onions from same magazine.