Grilled Poblano Peppers {chipotle style}

This recipe was created over the weekend. I had peppers I didn't know what to do with. They weren't he right kind of peppers to make my Vegan Cheese Sauce. So, knowing my Wesley LOVES peppers, I decided to roast them for him. 

I wanted them to be semi spicy but also smokey and blackened. I was making Butternut Squash Tacos for dinner and figured they would make a wonderful addition. 

This is one of the recipes I promsed you after posting the article about chipotle water and smokey sea salt. So, here is recipe #1 using those ingredients. Recipe #2 comes tomorrow. 

Here you go. Let me tell you, these are UNIQUE and to die for. 

Poblano Peppers Recipe

4 green poblano, destemmed & sliced into strips
1 red bell pepper, destemmed & sliced into strips
1 tsp smokey sea salt
1/4 tsp soaked chipotle pieces {see EASY recipe}
1 head garlic, pressed
1 Tbls olive oil
sea salt, to taste 

Preheat oven to 410 degrees. In a bowl mix up the pepper strips. Add enough sea salt to make them pretty salty like chips or fries. Maybe two pinches. Also, add the smoked salt. Then rub it into peppers with the pressed garlic, olive oil, and chipotle pieces so the pieces are covered. 

Put peppers on tin foil and lay on baking sheet. Bake for until browed. Between 15-25 minutes. Honestly, it depends on oven. Keep checking until they look like the picture. Or until brown enough to meet your taste buds. 

Enjoy. ===== Raw recipe using chipotle coming up next.