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Coconut Poblano Cream Sauce Recipe

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This recipe for Coconut Poblano Cream Sauce, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Angenend
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
sour cream, green onion, poblano pepper, shredded coconut, lime juice, sea salt, cilantro

Directions:
Directions:
these ingredient ratios are based off of 1 pint of sour cream.

prep:
de-seed & chop your poblano pepper into manageable chunks, as well as chop your cilantro & green onions. I suggest about 1/3 cup of cilantro & green onions.

pour your sour cream into a blender, add ingredients:

entire poblano pepper (chopped)
1/3 cup of cilantro & green onion
1/4 cup of lime juice (about 3 limes total)
tablespoon of sea salt
1/2 cup of shredded coconut

blend on high speed giving the blender a few shakes here & there to make sure the ingredients are drawn to the bottom & blended together. sauce will be a very pale green with darker green flecks mixed in.

Personal Notes:
Personal Notes:
works on chicken, fish, pork, beef & as a dip for chips. keeps for approximately 2 weeks sealed in a jar & refrigerated.

 

 

 

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