Last time I mentioned receiving a bunch of peppers from the garden of friends. In addition to the habaneros, we got poblanos and Holy Mole peppers, which I think are pasillas. I've never cooked with pasilla peppers, but they smelled mild so I figured they would be versatile. I decided to roast and peel them all for a spicy potato salad after seeing this one on Epicurious. This salad was both spicy and sweet, with the corn and tomatoes contributing the latter. I'll definitely make it again. It was a little juicier than I prefer, so the recipe below includes fewer tomatoes and a note to seed them.
Poblano Potato Salad with Corn and Tomatoes
2 small poblanos and 2 pasilla peppers
2 pounds red potatoes, cut into bite-sized chunks
1/2 cup diced tomato, seeds discarded
1/2 cup corn kernels
juice from 1/2 lime
1/2 cup Vegenaise
1/4 cup cilantro, chopped
salt to taste
Broil the peppers on a cookie sheet, turning several times until skin on all sides is blistered and blackened. Put them in a sealed container for at least 10 minutes to steam. Peel the skins, remove veins and seeds, and discard all but the peeled peppers. Chop them and set aside.
In a large pot, cover the potatoes with water and boil until just tender. (Mine boiled for about 8 minutes.) Drain the potatoes.
In a large bowl, gently combine potatoes and remaining ingredients. Place in refrigerator and allow flavors to develop at least 30 minutes.