Saturday, April 09, 2005

Roasted Poblano Sauce

from Essence Of Emeril

Ingredients needed:

* 1 tablespoon olive oil
* 1/2 cup peeled, seeded, chopped roasted poblano peppers (about 2)
* 1/2 cup chopped roasted onion (1 small)
* 2 teaspoons minced garlic
* 1 teaspoon Southwest seasoning
* Salt and black pepper
* 3 cups chicken stock
* 3 tablespoons heavy cream

In a saucepan combine oil, poblano peppers, onions, garlic and Southwest seasoning; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth.

Yield: 2 cups


Blogger Cinnamon said...

This sauce was amazing - I poured it over roasted Italian red peppers stuffed with goat cheese and shrimp. I did only use two cups of chicken stock and boiled for about 12 minutes - it still made about 2 cups. I added a little bit of agave nectar (maybe a tablespoon) for a hint of sweetness.

11:07 PM  
Anonymous Anonymous said...

Thank you, Cinnamon, for your yummy suggestions. Having just begun enjoying Mexican cuisine, I wasn't sure with what to serve this sauce until I read of your experience.

Thank you,, for an outstanding collection of recipes.

4:36 PM  

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