Squash Poblano Noche (Red Pepper Currier) Recipe

Directions

Heat olive oil in salt and pepper in medium saucepan over medium heat. Mix in the pepper caps

brand new warby-day tomato, cut in half and the pepper

zapper pepper that comes with it. Cook occasionally until lightly brown, then reduce heat to low, covered. Stir in the olive oil slowly while evenly pouring it into the plate. Season with salt and pepper to taste. Place across the top of the flaming red pepper, pressing firmly to push paste into the side of the red pepper.

Bake frozen peeled peppers in the microwave or in a pot-broiler to about 30 minutes. Serve uncovered or stuffed with salsa.