Recipe: Stuffed Poblanos with Roasted Tomatillo Salsa
Walking along row upon row of the dense, lush chilli foliage, every plant was heavily laden with peppers of every shape and colour, from cool green to fiery orange and red.
We hadn’t tried poblano chillies before, so Joanna Plumb, owner and passionate chilli grower, plucked several for us try.
Poblanos are not hot but very flavoursome which we found to be much much nicer than a standard green bell pepper which can be bitter and indigestible. Poblanos have a fresh, subtle taste.
As well as growing chillies, Edible Ornamentals cultivate tomatillos, a common ingredient in authentic Mexican cuisine. They are also known as husk tomatoes and are related to the Cape Gooseberry or Physalis.
Tomatillos are about the size of a large tomato, green and encased in a paper lantern-like structure and look very attractive hanging from the bushy six-footer plants. We took some to make salsa based on a recipe by the chef and restaurateur, Thomasina Miers.
The flavour is fruity, fresh and tangy, reminiscent of pineapples with a hint of kiwi fruit, we’re now addicted.
Photo: © childsdesign
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