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Introduction
The origins of this roasted poblano sauce can be traced back to the culinary traditions of Mexico, where the poblano pepper is revered for its distinctive flavor and versatility. Historically, roasting and charring peppers was a common technique used to enhance their natural sweetness and develop a delightfully smoky aroma. This sauce exemplifies the art of coaxing out the best flavors from simple, high-quality ingredients. Whether drizzled over enchiladas, used as a dip for fresh vegetables, or incorporated into salsas and marinades, this sauce is a testament to the rich culinary heritage of Mexico and its ability to captivate taste buds worldwide.
Ingredients
• 6 large fresh poblano peppers
• 1/4 cup extra-virgin olive oil, plus more for roasting
• 1 medium white onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 cup chicken or vegetable broth
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro for garnish (optional)
Step 1:
Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly coat the poblano peppers with olive oil.
Step 2:
Roast the peppers in the preheated oven for 15-20 minutes, turning halfway through, until they are charred and blistered on all sides. Remove from the oven and let cool.
Step 3:
While the peppers are roasting, heat 1/4 cup of olive oil in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
Step 4:
Once the roasted peppers are cool enough to handle, remove the stem, seeds, and skin (if desired for a smoother sauce). Transfer the peppers to a blender or food processor.
Step 5:
Add the sautéed onion and garlic mixture, chicken or vegetable broth, lime juice, cumin, oregano, smoked paprika, salt, and pepper to the blender. Blend until smooth and well combined.
Step 6:
Taste and adjust seasoning with additional lime juice, salt, or pepper if desired.
Step 7:
Transfer the roasted poblano sauce to a serving dish and garnish with chopped fresh cilantro, if desired. Serve warm or at room temperature.
Q: Can I use canned roasted peppers instead of roasting them myself?
A: While fresh roasted peppers will have the best flavor, you can use canned roasted peppers in a pinch. Drain and rinse them before blending to remove any excess liquid.
Q: How can I make the sauce less spicy?
A: Poblano peppers can vary in heat level. To reduce the spiciness, remove the seeds and membranes from the peppers before blending. You can also add a bit of honey or sugar to balance the heat.
Q: Can I freeze the leftover sauce?
A: Yes, you can freeze the roasted poblano sauce in an airtight container or freezer-safe bag for up to 3 months. Thaw it in the refrigerator before reheating and using.
• For a smoother sauce, remove the poblano skins after roasting by placing them in a bowl and covering with plastic wrap for 15 minutes, then peeling off the skins.
• Adjust the amount of lime juice and seasonings to taste preference.
• To make the sauce vegan, use vegetable broth instead of chicken broth.
• The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• Potential substitutions: Anaheim or jalapeño peppers for poblano peppers, vegetable or chicken stock for broth.
Serve the roasted poblano sauce as a dip with tortilla chips, over enchiladas or tacos, or as a sauce for grilled meats or vegetables.
Allow the sauce to cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Roast the peppers and sauté the onions and garlic simultaneously to save time. Have all the other ingredients measured and ready to blend once the peppers are roasted and cooled.
- For a smoother sauce, remove the poblano skins after roasting by placing them in a bowl and covering with plastic wrap for 15 minutes, then peeling off the skins.
- Adjust the amount of lime juice and seasonings to taste preference.
- To make the sauce vegan, use vegetable broth instead of chicken broth.
For a creamy version, blend in 1/2 cup of sour cream or Greek yogurt. For a spicier sauce, add a chopped jalapeño or chipotle in adobo sauce.
This roasted poblano sauce pairs well with Mexican lagers, margaritas, or a crisp white wine like Sauvignon Blanc. It also complements dishes like tacos, fajitas, or grilled chicken or fish.
Poblano peppers are in peak season during the late summer and early fall months.
This recipe is free from common allergens like nuts, dairy, and gluten. However, please check the label of any store-bought ingredients (like broth) for potential allergens.
