Poblano Cream Sauce

1. 1

   Roast Poblano Chilis on a rack or on a gas burner, or broil until charred. Put peppers in paper bag-let them sweat for 15 minutes. Peel and remove seeds and ribs.

2. 2

   Chop 2 peppers coarsely and set aside. Save other 2 for garnish.

3. 3

   Melt butter in skillet over medium heat. Add Garlic and Onion and saute til onion browns. About 4-5 minutes.

4. 4

   Stir in broth and cream. Boil and reduce heat and simmer until the sauce begins to thicken about 5 minutes.

5. 5

   Stir in chopped chilis and simmer 1 minute. Puree in blender. Return sauce to skillet, add salt and pepper to taste and keep warm. Use cilantro chopped as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.