Poblano Chile Sauce

1. 1

   Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high.

2. 2

   Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes.

3. 3

   Do not overchar bell peppers; they will lose their bright color.

4. 4

   (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.)

5. 5

   Transfer peppers to a bowl and let stand, covered, until cool enough to handle.

6. 6

   Peel peppers (wear rubber gloves when handling chiles).

7. 7

   Cut off tops and discard seeds and ribs.

8. 8

   Chop peppers.

9. 9

   Peppers may be prepared 1 day ahead and chilled, covered.

10. 10

    Chop garlic and chop enough onion to measure 1 cup.

11. 11

    In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened.

12. 12

    Skim fat from broth.

13. 13

    Stir in broth and peppers and simmer 1 minute.

14. 14

    In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.