Roasted Poblano Sauce Recipes

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4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE



4-Ingredient Roasted Poblano Cream Sauce - Recipe image

A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.

Provided by Mike Hultquist

Categories     Main Course     Salsa

Time 20m

Number Of Ingredients 4

1 pound poblano peppers
4 cloves garlic
¼ cup Mexican crema or sour cream
1 teaspoon salt

Steps:

  • Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
  • Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
  • Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
  • Process until nice and smooth.
  • Adjust for salt and serve as desired.

Nutrition Facts : Calories 26 kcal, Carbohydrate 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving

ROASTED POBLANO CILANTRO SAUCE



Roasted Poblano Cilantro Sauce image

This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.

Provided by SusieQusie

Categories     Sauces

Time 20m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

2 poblano peppers, roasted, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
2 teaspoons honey
salt & freshly ground black pepper

Steps:

  • In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
  • While the blender is running, add the oil slowly until emulsified.
  • Add the spinach and cilantro and blend until smooth.
  • Add the honey and season to taste with salt and pepper.
  • Serve at room temperature.

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE



Lobster Enchiladas With Roasted Poblano Sauce image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 1 serving

Number Of Ingredients 21

2 medium jalapenos, finely diced
2 extra-large tomatoes, finely diced
1 large red onion, finely diced
Juice of 2 medium limes
2 ounces chopped fresh cilantro
15 poblano peppers
1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour
One 8-ounce spiny Florida lobster tail, shelled
1/2 cup white wine
Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving

Steps:

  • For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
  • For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
  • Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
  • For the enchiladas: Preheat oven to 420 degrees F.
  • Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE



Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

3 large yellow peppers
4 tablespoons olive oil
2 (16 ounce) cans hominy, drained
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
Salt and pepper
Salt and pepper
3 gloves garlic, finely chopped
1 tablespoon chipotle puree
1 cup heavy cream
1/2 cup grated white Cheddar
Poblano Pepper Sauce, recipe follows
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro leaves
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
  • Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
  • Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
  • Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

FIRE-ROASTED POBLANO SALSA



Fire-Roasted Poblano Salsa image

Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.

Provided by France C

Time 25m

Yield 16

Number Of Ingredients 9

1 medium poblano pepper
1 medium jalapeno pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 small white onion, raw
1 clove garlic, minced
½ cup cilantro, minced
1 medium lime, juiced
¼ teaspoon chipotle powder
salt to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
  • Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
  • Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
  • Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g

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