The Pioneer Woman Tasty Kitchen
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Poblano Sauce

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Level: Intermediate

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Description

Roasted Poblanos add a great flavor to this sauce. I use it on chicken, enchiladas, and burritos!

Ingredients

  • 4 whole Poblanos
  • ½ cups Chopped Onion
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ½ cups Chicken Broth
  • 2 cloves Garlic
  • ½ cups Heavy Cream

Preparation

Roast poblano peppers: Place poblanos on a cookie sheet and spray them with canola oil, then roast them in a 400ºF oven till blackened, about 20 minutes. Then take them out and place in a bowl, cover with Saran wrap, and set aside. After 10 minutes, take each one and scrape the skin off and cut into large pieces. Place in a bowl.

In a blender or food processor, place the peppers, onions, cumin, salt, pepper, and broth in. Take a grater and grate the garlic, then add to the blender. Then blend till smooth!

Transfer to a skillet on medium low heat and bring to a simmer. Add the heavy cream and continue cooking for 2 minutes.

Transfer to a bowl or jar for future use. It keeps for 3 days in fridge.

Hope y’all will find a way to use this in your recipes. I sure did!

One Comment

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3alarmwife on 2.4.2011

This sounds really yummy! I’ve got some roasted hatch chilis in my freezer and I can’t wait to try your recipe. Thanks.

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