Creamy Roasted Poblano Sauce for the Win! . This deliciously creamy roasted poblano sauce is truly a winner! It can be hoot and spicy but when you remove the seeds it’s mild and flavorful! It’s baked in veggies but is also great over chicken or fish too! For more amazing Mexican sauces check out our friend and chef Kate Ramos at @holajalapeno and her wonderful cookbook Plant Powered Mexican! . Watch our full recipe LIVE making a Mexican Bowl for Cinco de Mayo! . . . #cincodemayo #glutenfree #pla

Esquites-Style Poblano Pasta Salad

Harvest the peppers: Allow the peppers to ripen fully on the plant. They should turn their final color, such as red, orange, or yellow, depending on the variety. Use scissors or pruners to cut the peppers from the plant, leaving a bit of stem attached. Extract the seeds: Cut the peppers open and remove the seeds along with any attached pulp. Wear gloves to protect your hands, as the oils in peppers can be irritating. Avoid touching your face. Fermentation (optional): To remove any remaining pulp

Poblano Frittata