This recipe had a lot of flavor, but it was almost too rich and intense! I was expecting something a little saucier, too. I think it would be great with a light tomato sauce, but alone it seems to be missing something. I might experiment with this recipe again because the technique was fun!

Reviewed On: Mar. 20, 2007

I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors! I added a small amount of chopped fresh sage to this soup and it was a nice, compatible addition. Also, I crushed the soup with a potato masher rather than blending it in a processor, and I think this chunky soft texture was perfect. Delicious!

Reviewed On: Sep. 28, 2006

All the way through this recipe I was sure it would be a disaster. I am familiar with broiling chiles and peeling them, but they can be delicate and it is difficult to scoop out the seeds. The batter was messy, but despite seeming like they would fall apart, the chiles held up better than expected. Even after letting the chiles sit for awhile, causing them to be soft rather than crispy, the taste was still quite good! However, these make horrible leftovers as they get soggy and gooey. Overall, a good recipe, but I live in Arizona and I'll pay $8.95 at a resturant to avoid going through that again. Messy, time consuming, and complicated.

Reviewed On: Jul. 22, 2006