Roasted Poblano Sauce

Roasted Poblano Sauce
This sauce is wonderful! It goes well on a variety of foods including grilled chicken, eggs, burritos, or chimichangas. I like it on potatoes too. You can substitute any kind of green chile in this recipe, but I especially like using poblanos. Poblanos have a pretty wide variance in heat level. I like the really hot ones. : ) This sauce freezes well.

Roasted Poblano Sauce

3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted poblano chiles (see instructions below)
2 cups of vegetable (or chicken) stock
1 teaspoon salt
1 teaspoon ground coriander

In a heavy saucepan, warm the oil over medium heat.  Add the onion and sauté until well softened, about 5 minutes.  Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.  Mix in the poblano chile.  Pour in the stock and add the seasonings.  Bring the mixture to a boil.  Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.

The sauce keeps refrigerated, for about 5 days and freezes well.

Adapted from a recipe for Green Chile Sauce in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

To roast poblano chiles:
Preheat broiler to high. Place poblano chiles on a baking sheet and broil, turning every 5 miutes until each side is blackened and charred. Place in a large bowl and cover with foil. Let stand 15 minutes. Peel chiles, cut in half lengthwise, discard seeds and membranes, and coarsely chop. Use immediately or freeze for later use.

Roasted Poblano Sauce  (640x516)


3 Comments on “Roasted Poblano Sauce”

  1. Great idea! I’m always looking for new ways to use poblano peppers. They grown abundantly in my garden. I freeze them at the end of the season, with mixed results – freezing makes them hotter for some reason!

    • Do you roast them before you freeze them? Roasting seems to take the heat down a few notches.

      I’ll have to plant some in my garden next year. Lately, I’ve been getting tons of them in my CSA boxes. They are one of my favorite chiles, so I can’t complain. : )

      • I’ve roasted them, but only lightly. Perhaps they need to cook more thoroughly, to make the heat more manageable. My pint size food critic complains loudly when those peppers get too hot! 🙂

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