Poblano Chile Purée

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Bell peppers are often used for making purée-based sauces, but poblano chiles have much more character and—be forewarned—a bit of heat.


  • 4 poblano chiles (about 1 pound [250 ml])
  • 1 tablespoon


Grill or broil the chiles or roast them over an open gas flame until they are completely blackened but not white. Put them in a plastic bag or in a bowl covered with plastic wrap for 10 minutes and rub off the blackened peel. Cut out and discard the stems and cut the chiles in half lengthwise. Rinse out the seeds and chop the pulp. Cook the pulp in olive oil in a heavy-bottomed saucepan over me