Caramelized Poblano Chile and Onion Dip
1 cup wine –for the cook
1/4 cup canola oil
3 cups white onion, diced
3 cups Poblano peppers, seeded, ribs removed and diced
1 Tablespoon coriander seeds, toasted and coarsely ground
1/4 cup lime juice
4 oz. cream cheese, room temp
1/2 cup sour cream
Salt to taste
Heat oil over medium heat. Add onion, poblanos, coriander and 1 teaspoon of salt. Sauté, stirring occasionally, until onion and poblanos are tender and caramelized, about 25-30 minutes. Cool completely.
Stir together lime juice, cream cheese and sour cream, until smooth. Stir in onion/pepper mixture. Season with salt, if necessary. Refrigerate at least 1 hour or up to 1 day.
Sprinkle with cayenne pepper and serve with cut-up veggies, such as jicama, radishes, cucumbers and/or tortilla chips.
Pairs Well With
From Martha Stewart
For the Southwestern Cuisine Cooking Class - 110
I love Poblano peppers and caramelizing brings out another level of flavor. I served this dip with tortilla chips, instead of the veggies that Martha had recommended because, duh.