Taco Night saves dinner in our house time and time again. It’s easy to throw together and everyone loves it, even my 18 month old. I usually set out a bunch of small colorful bowls and fill them with various toppings like cooked ground chicken, lettuce, guacamole, tomatoes, cheese, corn, and my four year old sons secret ingredient, black olives! I lay the bowls out surrounding some slightly charred soft tortillas and let everyone build their own tacos the way most people do.
My husband and I like hot sauce so I usually set out one or two mexican hot sauces for us to use but the other day I decided to make my own. I had some poblano peppers hanging around that needed to be used so I decided to make a hot sauce with them. I roasted them on top of my gas range and pureed them up with fresh lime juice, cilantro, garlic and salt and pepper and let me tell you i may never go back to bottled hot sauce again. The flavor was divine. Seriously, I wanted to drink it straight from the jar. I didn’t, of course but I wanted to! I love how the bright flavors of lime and cilantro contrast the smokey heat from the poblano pepper. It’s a spicy sauce but not overpowering in any way. And it’s not just for tacos or mexican food. Try it as a dip for chips or even drizzled over grilled meat, fish or eggs.
It’s crazy to thing how a few simple ingredients can really jazz up an ordinary meal but it’s so true. I’m telling you, this sauce takes taco night to a whole new level. Move over ketchup and mustard this sauce might very well be your new favorite condiment.
Spicy Poblano Lime Sauce
Makes 3/4 cup
1 poblano pepper, skin, seeds and stem removed (see instructions below)
Juice of 2 limes
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1 clove garlic
1/2 cup cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Set poblano pepper directly over a high flame on a gas stovetop. Cook the peppers until the skin begins to blister and turn brown on all sides, about 5-6 minutes.
2. Place poblano peppers into a brown paper bag and seal it tightly. Allow peppers to sit for 5 minutes to steam. Remove peppers from the bag and gently rub the skin off (you can also do this under running water). Scoop out the seeds, remove the stem and set aside.
3. In the bowl of a food processor combine poblano pepper, lime juice, garlic, cilantro, salt and pepper and process until smooth, about 3-5 minutes. Serve immediately or store in an airtight container ( I love using a mason jar for this) for up to three days. Enjoy!
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables