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Poblano Sauce
Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
5 poblano peppers
1 bunch spinach, trimmed and rinsed well
3/4 cup homemade or low-sodium canned chicken stock
1 cup loosely packed fresh cilantro leaves
1 cup heavy cream
2 teaspoons coarse salt
Gallery
Poblano Sauce
Recipe Summary
Yield: Makes about 2 cups
Gallery
Poblano Sauce
Poblano Sauce
Poblano Sauce
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 5 poblano peppers
- 1 bunch spinach, trimmed and rinsed well
- 3/4 cup homemade or low-sodium canned chicken stock
- 1 cup loosely packed fresh cilantro leaves
- 1 cup heavy cream
- 2 teaspoons coarse salt
Directions
Roast the peppers directly over a gas burner until slightly charred, turning frequently (alternatively, roast under the broiler). Transfer to a medium bowl, and cover with plastic wrap; let stand about 15 minutes. Use a paper towel to rub off charred skins. Remove and discard stems, seeds, and ribs. Roughly chop peppers, and set aside.
Prepare an ice bath. Bring a pot of water to a boil; blanch the spinach until bright green and wilted, about 30 seconds. Using tongs or a slotted spoon, transfer spinach to ice bath to cool. Drain, and wring spinach to remove as much liquid as possible; roughly chop.
Puree the reserved peppers, spinach, stock, and cilantro in a blender. Transfer to a medium saucepan; bring to a boil. Stir in cream and salt; cook just until sauce comes to a boil. Remove from heat. Let cool before serving or storing. Sauce can be refrigerated in an airtight container up to 3 days. Reheat gently over low heat, being careful not to boil.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Poblano Sauce
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Reviews:
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Most Helpful
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All Reviews for Poblano Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
