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Poblano Pepper Cream Sauce Recipe

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This recipe for Poblano Pepper Cream Sauce is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp or more butter;
1 onion, course chop;
2-3 cloves garlic or more to taste, course chop;
3-4 poblano peppers,roasted over flame or in hot oven until charred, remove skin and seed/stem insides. Cut pepper flesh into 1/2 inch wide strips and cut into 1 inch lengths;
2 fresh jalapenos, seeded and chopped fine;
2 cups chicken broth;
2 cups cream;
2 - 3 tbsp flour;
Directions:
Directions:
In medium sauce pan, over medium heat, saute onions, carmelizing edges. Add garlic and jalapeno toward end of saute. Cook another minute or so, stirring so garlic does not burn. Add flour and continue stirring to cook raw flavor of flour off. Add chicken broth and poblano peppers, stirring well, and simmer to cook down to about 1+ cup. Add cream and simmer to desired thickness. Season with salt and pepper to taste. Process with immersion blender, blender or food processer to smooth out sauce.

Add imagination.
Number Of Servings:
Number Of Servings:
Makes 3cups+.
Preparation Time:
Preparation Time:
About one beer.
Personal Notes:
Personal Notes:
This is a very delicious, simple and versatile sauce that can be used as an enchilada sauce, over crabcakes or cutlets, over pasta or rice with shrimp and mushrooms or anything else you can come up with.

 

 

 

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