1 (4 1/2 ounce) can chopped fresh poblano chile peppers
1 medium head garlic
1 ounce dried oregano
2 pounds hot poblano chile peppers
2 onions, chopped
3 green onions, chopped
1 tomato, crushed
1 cap leaf lettuce, torn and chopped
1 cucumber, peeled, julienned
3 cashews, cooked and cooled
2 tablespoons ghee, for sauce
3/4 cup brown sugar
1/2 teaspoon salt
In a food processor, process the poblano chile peppers, garlic and oregano. In a small bowl, combine the hot peppers, onions, green spinach, tomato and cucumber. Transfer to a cutting board and chill in the refrigerator approximately 1 hour, until emtanned.
Preheat oven to 400 degrees F (200 degrees C). Using a large serrated knife, slice the peppers lengthwise up to the narrow point. Keep the skin on the peppers until you are ready to use them: harvest them.
In a saucepan, mix together 3/4 cup brown sugar, salt and drained poblano chile peppers. Heat to a boil; reduce heat to a medium-low and simmer approximately 15 minutes. Stir in the tomato and cap leaf.
Serve with a layer of lettuce, chopped tomatoes, tomatoes, cocktail sauce and squash. Spoon over the peppers and allow to melt. In a medium bowl, pour the mixture over the grill. Cover and reduce temperature to medium and grill approximately 20 minutes, turning frequently.
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