Before I knew that I wanted to interview Paloma (love4coffee) I found her recipe for Mexican Green Spaghetti. I knew right away that I’d want to make it as it contains two of my favorite ingredients-cilantro and garlic. Blended together with roasted poblano peppers and Mexican sour cream, it’s the perfect plateful of pasta.
I’d not heard of Mexican sour cream prior to this and I wasn’t sure I’d be able to locate it. I was very surprised to find it quite easily at one of my favorite local groceries. It really is different – thick, rich and not as sour as regular sour cream, it added the ideal foil to the heat of the poblanos and added just the right creaminess to the dish.
I served it with a taco casserole and it was eaten so quickly there was no time to even think of leftovers. Give this one a try, you’re sure to love it, and don’t worry about those peppers, poblanos are a milder pepper to start with and the sour cream cuts the heat making them simply spicy rather than hot.