ROASTED POBLANO SAUCE RECIPE RECIPES
ROASTED POBLANO SAUCE | RECIPE - RACHAEL RAY SHOW
Roasted Poblano Sauce
Provided by The Rachael Ray Staff
Number Of Ingredients 13
Steps:
- Preheat broiler to high
- With the oven door ajar to allow steam to escape, broil the poblanos until charred all over
- Place chilies in a bowl, cover with plastic wrap and let cool
- Peel, seed and roughly chop
- Melt butter in a large, skillet over medium-high heat
- Add onions, garlic and cumin, and season with salt and pepper
- Cook until onions are translucent, 8-10 minutes
- Add poblanos, then whisk in flour and cook for 1-2 minutes
- Add stock and let thicken
- Transfer to a food processor, add cilantro and pure
- Transfer to a pot, add cream and let thicken to coat a spoon
- Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings
- Serve over chicken, pork or steak
ROASTED POBLANO CILANTRO SAUCE RECIPE - FOOD.COM
This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.
Total Time 20 minutes
Prep Time 20 minutes
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 265.9, FatContent 27.5, SaturatedFatContent 3.8, CholesterolContent 0, SodiumContent 4.7, CarbohydrateContent 5.9, FiberContent 1.4, SugarContent 2.3, ProteinContent 0.8
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