On Jun 27, 2008, at 5:33 PM, J. Patrick Donohoe wrote: > Does anyone else find it strange that posts regarding chile peppers > and the like draw little response on this list, while posts > regarding the minutia of electronic communications open the > floodgates. > > Pat You are right so here's a recipe for you. I love this stuff and it could make roof shingles tasty. It's not hot but the chile flavor is lovely terry Chile Poblano Cream Recipe By: Susan McDonald Ingredients 1 Tomatillos -- skinned, rinsed, and quartered 8 sprigs Cilantro -- Parsley if you hate cilantro 3 Poblano Chiles -- roasted, peeled, seeded 3 ounces Cream Cheese -- light if you like 3 tablespoons Chicken broth -- if needed 2 tablespoons Safflower oil -- slightly warmed Lime Juice (fresh) -- to taste 1/2 teaspoons Garlic salt -- about 1 small clove of garlic and salt Instructions In processor blend tomatillo, and cilantro with chillies until smooth . Add cream cheese , in several pieces and blend smooth . You may need to add chicken broth to aid blending Heat oil and add it to the blender running to help emulsify the mixture . Season with lime juice and garlic salt ( if using fresh garlic add it with the tomatillos ) add additional salt , if desired. Store refrigerated until ready to use . The cream keeps well for 3-4 for days Reblend before using , if neccessary. ( 1 prefer to add extra stock than safflower oil ) Exported from A Cook's Books -- Recipe management for Macintosh http://www.terrypogue.com/Terry "My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl