It’s also fantastic as a taco topper or stirred into scrambled eggs.
Peel the peppers with your fingers.
(It’s OK if a little skin is left behind.
For the best flavor, don’t rinse the peppers.)
Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
Heat oil in a large skillet over high heat until it shimmers.
Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds.
Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more.
Stir in Worcestershire and remove from heat.
Drizzle lime juice over the top.
Serve warm or at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
