Recipe: Poblano Tapenade (using capers, green olives and lime)

POBLANO TAPENADE



8 ounces poblano chiles (2 to 3 medium chiles)
1 tablespoon capers, preferably salt-packed
1/2 cup pitted green olives
2 cloves garlic, peeled and smashed
1 anchovy fillet (optional)
1/4 teaspoon ancho chile powder
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice (from 1/2 lime)
Sea salt (optional)

Turn the oven broiler on high. Place the poblanos on a shallow rimmed baking pan and put it on one of the racks set so that the poblanos are as close to the broiler as possible without touching. Broil the poblanos until the skin has blistered and slightly charred all over, turning them as they brown. Transfer them to a bowl, cover it with a plate, and let them steam.

Soak the capers in a small cup of cold water for a few minutes, then rinse and squeeze them dry.

When the poblanos are cool enough to handle, slip off the charred skin and discard it. Remove and discard the stems and seeds and drop the poblanos into the bowl of a food processor. Add the capers, olives, garlic, anchovy, ancho chile powder, olive oil, and lime juice. Pulse until you have a chunky paste; it might seem too loose, but it will firm up in the refrigerator. Taste and add salt if needed. (If you used the anchovy, you probably won't need any salt.)

Use what you want immediately, then transfer the rest to a small glass jar, screw on the lid, and refrigerate for up to 2 weeks.

Makes about 1 1/2 cups
Adapted from source: Eat Your Vegetables by Joe Yonan