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.