- 1 poblano chile
- 1 small jalapeño chile
- ¼ CUP/60 M L olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 1 TSP fresh thyme
- PINCH of turmeric
- PINCH of ground cinnamon
- PINCH of ground cloves
- 1½ TSP honey
- 2 TBSP chopped fresh mint
Preheat the oven to 400°F/200°C. Rub the poblano and jalapeño with 1 tsp of the oil and wrap loosely in aluminum foil. Roast until very tender, about 1 hour. Let the poblano and jalapeño cool in the foil. Peel off the skins and remove the cores, seeds, and stems.
Meanwhile, in a small sauté pan, heat 1 tbsp oil over medium heat until shimmering. Add the onion and garlic, and cook until the onion is tender and translucent, about 10 minutes. Stir in the thyme, turmeric, cinnamon, and cloves and let cool.
In a blender or food processor, combine the onion mixture, the poblano, jalapeño, honey, mint, and the remaining 8 tsp/40 ml olive oil and process to a coarse paste.
Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the 15th season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine. www.brownsugarkitchen.com