Prep 20 mins
Cook 0 mins
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.
- 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
- In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
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!
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!
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!