Add bold flavor to your dinner with this roasted poblano sauce. After the peppers are roasted, it takes 5 minutes to blend this sauce using seven additional ingredients. It’s a delicious addition to your favorite proteins and vegetables. It’s also fantastic over salads or tacos. Pair this poblano sauce with Herbed Roast Chicken.
Pro tip: Roast the peppers ahead of time and freeze, saving you time and effort.
Charred Poblano Sauce
Ingredients
- 3 whole Poblano chilies
- 1 jalapeno pepper, whole
- ½ cup chicken stock
- 1½ tablespoons cider vinegar
- ½ large red onion, peeled and cut into four pieces
- 1½ teaspoons sea salt
- 2 garlic cloves peeled
- 1 cup fresh flat-leaf parsley leaves loosely packed
Directions
- Roast the whole Poblano and jalapeno on all sides using a grill, broiler or gas burner. Set on high for about 10 minutes or until skin is thoroughly blackened on all sides. Set roasted peppers in a covered bowl to allow to steam and cool.
- While wearing rubber gloves remove the peppers’ skins and discard the seeds and stems. Cut the jalapeno in half crosswise.
- Puree the Poblano peppers, one-half of the jalapeno, along with the onion, garlic, stock, vinegar, parsley and salt in food processor until smooth.
- Warm the sauce in a small saucepan over medium-low heat prior to serving.
