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
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.