Green and Red Chile Paste
Serves: 1 Cup
1 Poblano, roasted, seeded and peeled
1 Red Bell Pepper roasted, seeded and peeled
1/2 jalapeno chile, stemmed, seeded if desired, and roughly chopped
2 garlic cloves, peeled
1/2 bunch cilantro, leaves only
1 teaspoon salt
1/2 small red onion, peeled and chopped
juice of 2 limes
2 tablespoons water
2 tablespoons Canola olive oil
Combine all of the ingredients in a blender and puree until a chunky paste is formed. Serve at room temperature.
Recipes performed outdoors in the large Gazebo on 6/12/05 at the American Institute of Wine and Food (Atlanta Chapter) Annual Picnic by Chef Mike and Kevin (the Fatman) Jenkins.