Poblano Pepper Sauce
This is originally for the Chicken Breasts with Poblano Pepper Sauce, but it pairs deliciously with roasted pork tenderloin or pork chops.
Instead of poblano peppers I sometimes use red or yellow bell peppers.
Or for a dinner party I will make both. On the serving platter I alternatively put poblano pepper sauce or yellow bell pepper sauce on chicken breasts; not only does it make the buffet table colorful, but it gives guests the option to select spicy or not spicy.
Makes sauce to serve 6 – 8 people.
Ingredients
- 3/4 pound fresh poblano chilies (4 -5) or yellow bell peppers (3 - 4)
- 2 garlic cloves
- 1 large onion
- 2 teaspoons vegetable oil
- 1/2 - 3/4 cup chicken broth 8 ounces
Adjust servings: cups
Units:
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil, brush it with 1 tablespoon olive oil, and brush the peppers with another tablespoon olive oil and place in oven. Set the timer for 8 minutes, turn the peppers, and roast another 8 minutes or until the skin is bubbly all over. Place peppers in a bowl, cover with the same aluminum foil from the baking sheet and let them cool.
- While the peppers are cooling, chop onion to measure 1 cup and chop garlic.
- When the peppers are cool, peel them (you might want to wear gloves when handling the chilies). Cut off tops and discard seeds and ribs. If you like it spicy, you can leave the seeds of one pepper in. Chop peppers.
- In a medium skillet cook onion in 2 tablespoons expeller-pressed canola oil over moderately low heat, stirring, until softened. Add garlic and sauté another 2 minutes. Stir in 1/2 broth and peppers and simmer 5 minutes. Cool for safe handling.
- Place peppers in a blender with the broth mixture and puree until completely smooth (use caution when blending hot liquids) and season with salt. If too thick, add another 1/4 cup of broth and puree again until smooth
- Sauce can be made a day ahead
Recipe Notes
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