This easy-to-prepare grilled topping can be used on many main course Mexican meals such as steak fajitas or pork carnitas.
6 chiles poblanos, washed
XV Olive oil
1 medium spanish onion, sliced into rings
salt to taste
Heat a charcoal grill with enough coal to produce a medium-hot fire. When the coals are white hot, place them to the side of the coal rack for indirect grilling.
Place the washed poblano chilies on the grill in the center and roast until the skins just turn black. Rotate each and char the other side. Remove and place them in a bowl covered with a towel. The skins will sweat and peel off within 15 minutes.
While the chilies are resting, place the onion slabs over the coals and brush lightly with olive oil. Cook until slightly charred. Again, turn once when roasting. Remove from the grill and place in a serving dish with the rings separated.
Remove the stems and seeds from the chilies. Gently work the blistered skin off the chilies. Cut them into 1/2″ strips and mix with the grilled onion. Salt to taste and serve.
Serving Size 4