This is a spaghetti dish that my mom made growing up and I absolutely love and now make for my husband he loves it too. It is great as a side dish but it can very well be the main course as well. I hope you enjoy it.
Ingredients
1 lb. Spaghetti
2 poblano peppers
2 Garlic Cloves
Salt to taste
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water
2 poblano peppers
2 Garlic Cloves
Salt to taste
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water
Preparation
1. Cook the spaghetti noodles following the instructions of the box.
2. One or two at a time, cook peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to cook all sides of the skin. (don't worry if it looks black, that will go away when you peel it)
If you don't have a gas stove roast peppers in the oven, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.
3. Put the peppers inside a plastic bag so they can "sweat" and then you can remove the skin easier (for about 8 mins.)
4. While the peppers are "sweating" peel the garlic cloves, and ... check your pasta!
5. Once the peppers are ready peel them and get the seeds and veins out (use plastic gloves and be careful they might still be hot)
6. Now just blend the roasted flesh of the peppers, the garlic,black pepper, sour cream and water until it is a creamy green sauce.
7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.
8. Add the cooked spaghetti to the simmering sauce and let it all simmer for about 5 minutes making sure all the noodles are covered by the sauce, you can use the 1/2 cup of milk (or less or more) to get the desired consistency of the sauce. It should have a creamy consistency. Add salt to taste and serve.
