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)

Cooking Notes

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.

Creamy Roasted Poblano Pepper Sauce

Created by Patryce Kinga Bak on May 4, 2016

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.

Prep Time: 15m
Cook Time: 35m
Total Time: 50m

Serves: 6
Yield: 12 oz

Ingredients

10 Fresh Poblano Peppers, lightly roasted, stems + ribs removed, deseeded
3 tablespoons EV Olive Oil
1/2 tablespoon Salt
1/2 teaspoon Cumin
2 large Cloves Garlic, chopped
1 medium Onion, roughly chopped
1/2 cup Homemade Broth or Water

Instructions

Slice Poblano peppers down the length on one side. Remove ribs, seeds and stems.
Roast Poblanos for 5 minutes on each side in your broiler, about 2 inches from heat.
Once broiled, place the peppers in a bowl and cover with a plate so the peppers steam (don\'t use plastic cling wrap).
Using a knife press down on the side of your garlic to crush, peel and cut off ends. Chop and set aside.
Once cooled lightly rub off the Poblano skins and rinse. Chop roughly.
Heat a deep pan on high heat for a minute or two. Add olive oil, let it heat for 30 seconds or so. Turn the heat to medium-low.
Add onions, salt and cumin. Sauté covered with lid for about 5 minutes, or until translucent. Stir occasionally.
Add garlic. Sear another minute or so.
Add broth and roasted Poblano peppers. Stir well and simmer without a lid, on medium-low heat for about 15 minutes until most of the liquid has evaporated.
Let the mixture cool, then transfer to a wide-mouth 32oz jar.
Using a stainless-steel hand blender, blend right in the jar, which can now be used to store the sauce. Or blend right in the pot itself.