recipe

Roasted Poblano Sauce

Aired December 20, 2011

Serves HASH(0x412a528)
Ingredients

2 large poblano peppers
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, chopped or grated
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup chicken stock
A handful cilantro, chopped
1 cup heavy cream

Preparation

 

 

Preheat broiler to high.

 

 

With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.

 

 

Melt butter in a large, skillet over medium-high heat. Add onions, garlic and cumin, and season with salt and pepper. Cook until onions are translucent, 8-10 minutes.

 

 

Add poblanos, then whisk in flour and cook for 1-2 minutes. Add stock and let thicken.

 

 

Transfer to a food processor, add cilantro and pure. Transfer to a pot, add cream and let thicken to coat a spoon.

 

 

Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings.

 

 

Serve over chicken, pork or steak.

 

 

 

 

 

 

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