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Sorry, red sauce. We’re trading you in for this tasty spaghetti in poblano salsa from Oaxaca, Mexico native Bricia Lopez’s new cookbook, Oaxaca: Home Cooking from the Heart of Mexico.
“My mom made this during Thanksgiving one year,” Lopez writes, “and upon tasting it, we knew we had to have it every year for the rest of our lives.” That’s probably because it’s smoky, unexpected and ready in 30 minutes. The sauce gets its color and flavor from poblano peppers, which are mild and easy to char on your stove.
“This green spaghetti was how we made Thanksgiving our own,” she continues, “beginning a new tradition for our family that blended both cultures.”
We can’t save this one just for Thanksgiving. Get ready to make this dish year-round.
From Oaxaca by Bricia Lopez, published by Abrams Books © 2019.
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