Vegan Chiles Rellenos with Homemade Salsa
Ingredients
- 4 Poblano Peppers
- 12 oz vegan cheese
- 3 tomatoes
- 3 garlic cloves
- 1/4 onion
- 2-3 tbsp avocado oil
- 1 tbsp cornstarch
- Salt
- Pepper
Batter
- 1 cup and 2 tbsp chickpea flour
- 1/4 cup cornstarch
- 1/2 tsp turmeric
- 1/2 tsp Kala namak (black salt)
- 1 cup water
- Pinch of salt
Preparation
Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel.
Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat. Leave in bag for 10-15 minutes and then peel the skins using your hands.
Using a knife, make a vertical cut from the stem to the tip of the chile.
Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.
Sauce
Blend tomatoes, onion, cornstarch, garlic, salt and pepper in a blender until smooth.
Heat a large pan on medium heat and add the salsa to the pan, cook until it thickens. Turn off the pan and set aside.
Batter
Add all dry ingredients to a mixing bowl and mix well.
Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.
Frying
Heat a medium pan with oil.
Dip each pepper into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden and crispy.
After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
Serve with tomato sauce and a side of beans.
