 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Potato salad with a southwestern kick...the perfect partner for grilled flank steak or chicken...and maybe some Margaritas! Just make sure you don't touch your eyes with hands that have been preparing these peppers! Read more ! Ingredients:
3 medium poblano chilies (about 9 ounces total) |
2 pounds small red-skinned potatoes, unpeeled |
each cut into 6 wedges |
6 medium tomatillos (about 7 ounces) |
husked, cut into 1/2 inch pieces |
1 1/4 cups chopped green onions |
1/4 cup chopped fresh cilantro |
1 cup sour cream |
3 tablespoons fresh lime juice |
1 3/4 teaspoons ground cumin |
Directions:
1. Char chilies over gas flame or in broiler until blackened
2. on all sides.
3. Enclose in paper bag; let stand 10 minutes.
4. Peel and seed chilies.
5. Cut chilies into 1/2-inch pieces.
6. Transfer to a large bowl.
7. Place potatoes on steamer rack set over boiling water in pot.
8. Cover and steam until potatoes are just tender, about 10 minutes.
9. Cool. Transfer to bowl with chilies.
10. Mix in tomatillos, green onions and chopped cilantro.
11. Whisk sour cream, lime juice and cumin in small bowl to blend.
12. Add to potato mixture and toss to coat.
13. Season generously with salt and pepper. (can be prepared up to 6 hours ahead. Cover and refrigerate .
14. Let stand at room temperature 30 minutes before serving.)
15. Mound potato salad on platter.
16. Garnish with cilantro.
17. Sprigs and serve.
18. Fresh green chilies, often called pasillas are available at Latin American markets and most grocery stores.
19. Tomatillos look like green tomatoes that have a thin husk on them. Ditto the availability
|
|