GRILLED POBLANOS IN GARLIC OIL

GRILLED POBLANOS IN GARLIC OIL image

Yield 6-8 servings

Number Of Ingredients 5

2 1/2 pounds fresh poblano peppers
2 cloves garlic, sliced extra thin
Salt and freshly ground black pepper
1 1/2 cups extra virgin olive oil
4 to 6 sprigs fresh thyme

Steps:

1. Heat 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. 2. When 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. 3. Cut 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. 4. Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork.