Although this recipe was the opposite of successful (as in I forced myself to eat what is shown above and then tossed the rest of the peppers), it did serve a little purpose. And it was pretty. That has to count for something, right?
I learned that a chili pepper/cumin mixture tastes a whole lot like taco seasoning packet without the partially hydrogenated soybean oil, silicon dioxide, and ethoxyquin. So gross.
I learned that mashing together avocados and refried beans could be the start of an amazeballs-guacamole-meets-bean-dip dip.
But most importantly, I learned that ziploc bags can be used in place of gloves when gutting potentially spicy peppers so that you don’t burn your little fingers (which has definitely happened before with freakishly hot poblanos).
All that, friends, I learned from a failed poblano pepper experiment!
Those look really tasty! And pretty too.
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