RECIPE

Roasted Poblano Sauce

Try this go-to poblano cream sauce on chicken, fish, pork – you can even try it on top of mac ‘n cheese or omelettes!

Ingredients

  • 2 large poblano peppers
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped or grated
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • A handful of cilantro, chopped
  • 1 cup heavy cream

Preparation

Pre-heat the broiler to high.


With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place the poblano peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.


Melt the butter in a large skillet over medium-high heat. Add the onion, garlic and cumin and season with salt and pepper. Cook until the onion is translucent, 8-10 minutes.


Add the poblanos, then whisk in the flour and cook for 1-2 minutes. Add the stock and let thicken.


Transfer to a food processor; add the cilantro and puree. Transfer to a pot, add the 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.

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