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Poblano Sauce
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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!
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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.