Camarones Culichi

Preheat your oven broiler or a comal. Place the Poblano chiles on a baking sheet or comal and roast, turning occasionally, until the skin is charred and blistered all over. Transfer the roasted Poblano chiles to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes.

Once cooled, peel the skin from the Poblano chiles, remove the stems and seeds, and roughly chop the flesh. Set aside.

In a medium saucepan, heat the Vegetable oil over medium heat. Add the White onion and 10 grams of the Garlic. Sauté until the White onion is translucent and soft, about 5-7 minutes.