Roasted Poblano Cilantro Sauce

SusieQusie's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 1.5 cups

• 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

Directions:

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

Reviews

[Sug@rluvr]

As a dip, this is gone in minutes. I serve it with homemade tortilla chips. My family will put this on just about anything. Our new favorite is using it as enchilada sauce. Wonderful stuff!

[Gingin7]

I made this a week ago on Sunday for fish tacos. Since, I have had it on pizza, a sandwich, nachos and my eggs this morning. Just an awesome sauce! I added a couple cloves of garlic cuz I love it...thanks so much for posting, I will make this many times again!

[Rocky Walls]

Awesome sauce! I roasted the onion and a few cloves of garlic along with the poblano as well. Check out how I used it on my blog at http://www.WhatRockyCooks.com Oh, and by the way I can't wait to try the leftover sauce on my scrambled eggs in the morning!