Poblano Pepper Spaghetti  
The next time I make it I'll try to take a picture of the finished product before we eat all of the spaghetti. I'll put that here.
When I think of spaghetti the first image I visualize includes red sauce. One day Emma made spaghetti, and the noodles came covered in green. Whaaat!!!?? Eventually she shared two green spaghetti dishes with me, and both are amazingly yummy. This one, with pepper sauce, begins by broiling poblano peppers. (I spent a couple of years frustrated after boiling them due to a translation difficulty - that does NOT work well for peeling them and there is significant flavor loss. This spaghetti is so good that I kept trying anyway. One day I saw her cook them and it all made sense. I still give my interpreter a (gentle) hard time over that when I make this.)
 
Cut your poblano peppers into flat sections and remove the seeds. See how the end of the pepper in the middle of the picture curls up? I cut that off so that slice will cook as two pieces. The objective here is to put the peppers on a baking sheet, skin side up. Avoid rubbing your eyes after you start cutting the peppers.
Broil the prepared peppers, skin side up, on high. I put mine about 6 inches from the top of the oven, broil them for about 7 minutes, and then check them every minute or two. I want the skin to bubble up and the peppers to soften and cook a little, but I do not want to catch them on fire. Ovens vary, so experiment carefully with yours to find the perfect place to put your top shelf.
Usually the skin blackens by the time the lowest edges are cooked enough to peel.

Let them cool for a few minutes before you peel the skin off so you don't burn your fingers. Discard the skin.

After you peel the peppers drop them in a food processor or blender. Add sour cream. Blend until the peppers are tiny bits well mixed in. I usually cook two full grocery veggie bags of peppers for a box of noodles. That is easily 5 or 6 trays to broil.

I like the sauce smooth, creamy and peppery, but you might like yours a bit different. It is easy to mix up just a little and experiment with the ratio of pepper to sour cream until it makes you happy. Serve over hot spaghetti noodles, or whichever noodles you like best. I drain my noodles and stir the sauce in before I serve. When there are leftovers the noodles are always more dry the next day, so go juicy or reserve sauce if you plan to store some for tomorrow.

This spaghetti is awesome alone, but accompanies meat nicely too. The sour cream pepper sauce would probably be delicious on baked potatoes too. One day I'll try that.

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