Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

For the Salsa de Tomate Asado:

1 1/2 cups heavy cream

6 medium garlic cloves, unpeeled

1 medium onion, unpeeled and halved crosswise

3 to 4 large tomatoes (2 3/4 pounds)

Salt to taste

For the Stuffed Poblanos:

1/2 cup unsalted butter

1 medium onion, peeled and chopped

2 medium garlic cloves, peeled and minced

1/2 cup pimiento-stuffed green olives, sliced

3/4 cup pitted prunes, diced

3/4 cup dried apricots, diced

3/4 cup dried peaches, diced

11/2 teaspoons cumin seed, ground

11/2 teaspoons ground cinnamon (Ceylon preferred)

1/4 teaspoon ground cloves

6 large green poblano chiles, roasted, peeled, and seeded, stems left on

Salt to taste

Instructions

To make the tomato salsa: In a small saucepan, simmer the cream until reduced to about 1 cup.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

To make the rellenos: Preheat the oven to 350°F (180°C). Grease a baking sheet.

To make the stuffed poblanos, melt the butter in a saucepan, add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft. Add the spices and cook for 1 more minute. Adjust taste for seasoning and add salt as needed.

Carefully fill the chiles with the mixture and bake them on a greased baking sheet for 7 minutes at 350 degrees F.

To serve, spoon the tomato salsa individual plates and place one chile on each plate, over the salsa.

Heat scale: Mild

Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

2 cups whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon habanero powder
2 cups pitted and diced ripe plums
2 bananas, peeled and sliced
1 cup peeled, pitted and diced ripe peaches
1/3 cup pecan or walnut halves
2 navel oranges, peeled and sectioned
Plum and peach slices for garnish

Instructions

In a large bowl, whip the cream with sugar, vanilla, and chile powder until stiff peaks form. Fold in the remaining ingredients.

Spoon the mixture into a serving bowl and chill for at least 3 hours. Serve garnished with plum and peach slices.

Heat Scale: Medium

European sailors in the 1700s called this “midshipman’s butter” because they liked to spread it on hardtack biscuits.  It’s a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!

Ingredients

2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
1/4 cup cilantro leaves
2 tablespoons extra virgin olive oil
2 teaspoon fresh lemon or lime juice
1 clove garlic, peeled and minced
Habanero hot sauce to taste
Sea salt and freshly ground black pepper to taste

Instructions

Combine all the ingredients in a small food processor and blend until ingredients form a paste.

Heat Scale: Varies

This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!

Ingredients

2 cups chicken broth
1 ripe, large Haas avocado
1 cup heavy (whipping) cream
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup dry sherry
2 tablespoons fresh lemon juice
Habanero hot sauce, to taste
Italian parsley leaves and cherry tomato rings for garnish

Instructions

In a large sauce pan, heat the chicken broth until hot, not boiling. Set aside.

Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry, hot sauce, and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.

Serve immediately, or chill for at least two hours and serve.

Heat Scale: Varies