Grilled Poblanos in Garlic Oil

5.0(48)

by Julia Moskin

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Condiments, Appetizer, Side Dish

Servings

(6–8)

Total time

Calories / serving

551 kcal

Ingredients (8)

serves

2 1/2 pounds fresh poblano pepperspoblano-pepper
2 cloves garlic, sliced extra thingarlic
Saltsalt
freshly ground black pepperpepper
1 1/2 cups extra virgin olive oilextra-virgin-olive-oil
4 to 6 sprigs fresh thymethyme
1 loaf country bread (optional)
Pickled white anchovies (optional)

Instructions (4 steps)

01Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
02When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
03Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.

Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.

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Rich recipe — supports nutrition-aware planning.