Salami with fire-roasted poblano peppers, garlic, and nigella seed This POBLANO salame is made with fire-roasted poblano peppers. Every year, just as summer slips into fall, we grill as many poblanos as we can get our hands on over a roaring live wood fire. As the skins blister, the flesh collapses on itself, turning silky and rich, yet still maintaining that alluringly pungent vegetal flavor that makes poblanos awesome. Kick back with some thick slices of this guy and a super-sharp Cheddar and you, my friend, are in fat city.
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