Poblano Pepper Sauce
Leftovers mixed with an equal amount or Greek yogurt makes a delicious dip for tortilla or pita chips. Or mix leftovers with a couple of tablespoons of cream cheese becomes a tasty sandwhich spread.
Servings
2cups
Servings
2cups
Ingredients
Instructions
  1. 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.
  2. While the peppers are cooling, chop onion to measure 1 cup and chop garlic.
  3. 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.
  4. 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.
  5. 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
  6. Sauce can be made a day ahead
Recipe Notes

Adapted from

Epicurious: Cilantro stuffed chicken breasts with poblano chile sauce