Poblano Sauce

Name: Poblano Sauce
Ingredients: 4 whole Poblanos; 1/2 cups Chopped Onion; 1 teaspoon Cumin; 1 teaspoon Salt; 1 teaspoon Pepper; 1/2 cups Chicken Broth; 2 cloves Garlic; 1/2 cups Heavy Cream

8 ingredients

5 steps

Ingredients

4 whole Poblanos
1/2 cups Chopped Onion
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Pepper
1/2 cups Chicken Broth
2 cloves Garlic
1/2 cups Heavy Cream

Directions

1

Roast poblano peppers: Place poblanos on a cookie sheet and spray them with canola oil, then roast them in a 400°F 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.
2

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!
3

Transfer to a skillet on medium low heat and bring to a simmer. Add the heavy cream and continue cooking for 2 minutes.
4

Transfer to a bowl or jar for future use. It keeps for 3 days in fridge.
5

Hope y'all will find a way to use this in your recipes. I sure did!