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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow poblanos — chile rellenos, rajas, dried = ancho chili
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow poblanos — chile rellenos, rajas, dried = ancho chili
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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First you need to roast your poblano peppers. Wash and dry your peppers. Turn oven to broil. Set baking rack on 2nd one from the top. Put peppers on a foil lined baking sheet. Broil peppers for about 8 minutes per side. You want the peppers to be black and blistery. When all the sides are done, remove from oven and allow them to cool slightly before handling. Once peppers are cool enough to handle, remove the stem and skin. Cut the peppers in half lengthwise and remove all the seeds. Combine all ingredients in the bowl of a large food processor. Puree until smooth. Stream in a small amount of olive oil if mixture seems too thick or dry. Refrigerate to chill before serving. Keep hummus in an airtight container in the refrigerator for up to one week. Serve with pita chips, pita bread or tortilla chips. This dip is also great with crudites.