No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Poblano and Onion Saute

Plant peppers in the spring and enjoy them all summer. Pair this saute with our Grilled Steak.

  • Servings: 4
Poblano and Onion Saute

Source: Martha Stewart Living, March 2006


  • 6 fresh poblano chiles
  • 3 tablespoons vegetable oil
  • 1 medium onion, thinly sliced


  1. Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove steams, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.

  2. Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.

Reviews (0)

Related Topics