Creamy sauce with bite and without dairy
Although it doesn’t call for dairy, this versatile sauce has an oh-so satisfying creamy-smoky richness. Goes great with veggies, meats and even eggs. Add a little Latin flare to a simple meal, or make a whole Mexican feast to pair it with. And although the main ingredients in this recipe are chile peppers, this sauce has a creamy richness to it with only a hint of piquant bite.
Serve it over steamed veggies with sour cream, or over shredded chicken with sharp cheddar. Dip a radish in it, dress your eggs with a dollop or mix it into a homemade vinaigrette.
Pair it with this SWEET CORN SUCCOTASH for an incredible, yet quick meal.
Spice up your basic vinaigrette
Mix 2 tablespoons of Creamy Roasted Poblano Pepper Sauce together with:
- 1/2 cup of EV olive oil
- 1 tablespoon of lime juice (or a teaspoon of good Apple Cider vinegar)
- a dash of fresh cracked black pepper and
- 1/2 teaspoon of sweetener (dilute a wholesome sugar like Rapadura in hot water, or use maple syrup or diluted raw honey)
If for any reason you prefer to skip broiling, go right ahead with the rest of the recipe. It’ll produce a lighter flavor, but I’ve had it both ways and it’s pretty close to just as good. Once you get to step #9, add the chopped raw Poblano peppers, cover and simmer for 10 minutes, then simmer uncovered for another 10 minutes until peppers are soft and most of the liquid has evaporated.
If you are broiling the poblanos, don’t char your peppers! Blackened foods are carcinogenic. Plus they’ll loose their color and the flavor will become too bitter.