Roasted Poblano Cilantro Sauce
"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."
photo by mommyluvs2cook
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
- Serves:
- 6-8
ingredients
- 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
- 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.
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Reviews
-
I made some changes to this recipe. I reduced the amount of onion by half after reading the reviews and I added a clove of garlic and about 1/4 cup of pumpkin seeds. The seeds improved the viscosity of the sauce which I felt it needed. With these changes it was a stellar sauce. -
The only reason for 4 stars is that I think the onion amount should definitely be cut in half. I love onions and thought it dominated all of the other flavors. My husband agreed. Other than that though, it was delicious! Served over some grilled chicken, and I think it will be nice on scrambled eggs like someone else suggested :) :)
-
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!
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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!
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
