Green Chili, Bacon and Vodka Cream Sauce

1. 1

   Special equipment: a hand-held immersion blender

2. 2

   To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt.

3. 3

   Let cool.

4. 4

   Peel the skin and remove the seeds.

5. 5

   Combine the bacon and olive oil in a medium stockpot.

6. 6

   Cook over low heat until the bacon fat has liquefied (rendered).

7. 7

   Add the onion, garlic and jalapeno and cook until soft.

8. 8

   Add salt and pepper to taste.

9. 9

   Add the vodka and cook until the liquid is reduced by 1/2.

10. 10

    Add the cream and simmer until reduced by 1/4.

11. 11

    Add the roasted poblano peppers and simmer with the cream for 5 minutes.

12. 12

    Finally, add the cilantro and use a hand-held immersion blender to puree the mixture.

13. 13

    Let cool before serving.

14. 14

    Great with pasta, tacos and burgers.

* Per serving · 4 servings · Values may vary.

No additional tips available.