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Ingredients
- 3/4 pound fresh poblano chiles (4 to 6) or yellow bell peppers (2 to 3)
- 2 garlic cloves
- 1 large onion
- 2 teaspoons vegetable oil
- 1 cup chicken broth (8 fluid ounces)
Method
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high.
- Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes.
- Do not overchar bell peppers; they will lose their bright color.
- (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.)
- Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
- Peel peppers (wear rubber gloves when handling chiles).
- Cut off tops and discard seeds and ribs.
- Chop peppers.
- Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup.
- In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened.
- Skim fat from broth.
- Stir in broth and peppers and simmer 1 minute.
- In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
