ROASTED POBLANO SAUCE

Roasted Poblano Sauce image

This very delicious poblano pepper sauce will go great over any Mexican dish! I put mine over leftover Mexican pizza!

Provided by Sherylynn Booth

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h

Yield 24

Number Of Ingredients 11

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Ingredients

5 medium poblano peppers. stemmed and seeded
1 shallot, chopped
2 cloves garlic, chopped
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 small red chile pepper, stemmed and seeded
1 (14.5 ounce) can chicken broth
½ cup water
2 tablespoons butter
1 tablespoon turbinado sugar
1 slice processed cheese food (such as Velveeta® Queso Blanco)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

Nutrition Facts : Calories 20.5 calories, Carbohydrate 1.7 g, Cholesterol 3.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 96.3 mg, Sugar 1 g