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The mistery chile

The one I used for yesterday's pasta dish is called Poblano.

This is a rather mild variety of chile. Choose the ones that are in deeper green, they have more flavour. Just remember, after you roast the skin, to open them and WASH them of the seeds, else they will be hot! 


Libby said...

Great! We have these peppers and I happen to really like them. :-)

CT said...

Oh that's great! I think you will like this pasta


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