I char my peppers right on the burner of my gas stove top. If you do not have a gas stove you can char them on a grill or under a broiler. Once they are nice and black and tender then you want to put them inside something to steam (a paper bag or a bowl covered with a dish)
In the mean time get your sweet potatoes boiling…you want to boil until a knife can pierce without tension, be careful because you do not want them to be too mushy
Once the potatoes are cooked remove and let cool until they are comfortable for you to handle. They need to be peeled.
Mmmmmm…I’m starting to drool. Now you have to peel and slice the poblano peppers. Don’t forget never rub your eyes after touching the seeds!
Somebody remind me to have a manicure before taking pictures! Not bad for a one handed picture!
Now you have to slice your scallions. I didn’t have any scallions so I decided that the vidalia onion that has been sitting on my counter would taste really yummy as a substitution. I think red onion would also taste and look great!
2 teaspoons dijon mustard
1 teaspoon Worcestershire Sauce
1/4 cup olive oil
2 tablespoons balsamic vinegar
fresh ground black pepper
(I never add salt! You can always add salt but you can’t take it away!)
Pour over the sweet potatoes, poblanos and onion…Stir very carefully you don’t want to break everything up…Oh my how fantastic does this look!