Well, cilantro was the big winner at the big Weekend Herb Blogging bash. I suspected it would come down to cilantro and basil, but expected the latter to win. I always have several bunches of cilantro in my fridge and one of them came to my rescue today. I was too tired (and my throat hurt) to do anything that required much effort. A basic meal was in order--baked potato and pan broiled fish. But, a sweet potato filled with bright green poblano butter made it more interesting and gave the (false) impression that more thought and effort had gone into fixing the meal. And the green chile butter looked lovely against the orange flesh of the sweet potato. It was mild, but loaded with garlic and cilantro, so that each bite of the potato was savory and sweet. Very nice.
Poblanos are often called pasilla chilies in this country. I'm not sure why that is. They're mild, and when dried they become the wonderful ancho chili that adds so much color and flavor to mole sauce. You can also add some jalapanos, but I didn't this time.
2 Tablespoons olive oil
2 large poblano chilies (may be labeled as pasilla chilies)
1 cup (1 oz./30 g) tightly packed fresh cilantro leaves
2 large green onion, green and white part, chopped
3 large cloves of garlic
2 jalapeno peppers, seeded, veined, chopped (optional)
1 teaspoon dried oregano
1/2 cup butter (4 oz/125 g), diced, room temperature
2 teaspoons fresh lime juice
Heat the olive oil over high heat and add the chopped poblanos and saute until tender crisp, but still bright green (about 3-5 minutes). Transfer to bowl and set aside. In a food processor, combine cilantro, green onions, garlic, jalapenos, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Blend until finely chopped, about 30 seconds. Add butter and lime juice and blend. Add the poblano chilies and blend until they are finely chopped.
6 large sweet potatoes
Preheat oven to 400 F (200 C). Prick each sweet potato with a fork in several places. Place on a cookie sheet or other pan and place in oven, baking until tender, about 45 minutes. Split potatoes down the middle, squeeze to force them open. Spoon a large dollop into potato.