Hot stuff

Another great meal, this one hot and spicy. On our trip to the Italian Market last week, we picked up some poblano chiles, tomatillos, and red peppers. I made roasted tomatillo salsa to go with the tamales we had gotten at Taqueria La Veracruzanas. Couldn't find serrano chiles at the grocery store so I used jalapenos, thinking it wouldn't be as hot; but it was pretty spicy anyway. (The jalapenos were in the freezer, maybe freezing them brings out the spiciness?) Anyway, the salsa was really easy and delicious. Then last night, I made cheese and shrimp stuffed poblanos with red bell pepper sauce.

Somewhere I read that the correct way to roast peppers is to film them with oil before blackening them on the grill; and also that if you are roasting peppers to stuff that they should only be blistered rather than blackened. The grillmaster (Garrett) followed these instructions and the peppers did come out much better, easier to peel, and definitely retained their shape better for stuffing. For the stuffing, I used about 6 oz. of grated pepper jack cheese rather than the combination of goat cheese and and panela cheese. I also used 4 red bell peppers rather than 2 in the sauce, but kept everything else the same (I misread the recipe). This dish is incredibly beautiful and quite delicious, but not for those who don't like a little kick in their food. We have a lot of sauce left over, so I need to figure out what else to use it with. Any suggestions?