Poblano Chile Purée

• 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