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Recipe: Pablano Sauce
Similar Categories: Pablano, Sauce
4 pablano chiles
1 TBS butter
1 clove garlic minced
1/3 cup onion chopped
1/2 cup chicken broth
1 cup whipping cream
salt
black pepper
Roast chiles until blistered on all sides. Place in paper bag for about 10 minutes, this will make peeling easier. Peel, remove seeds and stem. Dice two peppers and cut two in strips, set aside.
Melt butter in skillet over medium flame. Add garlic and onion and saute until just brown. Stir in broth and cream. Bring to a boil then reduce heat and simmer until sauce begins to thicken, about 5 minutes.
Stir in chopped chiles and simmer for one minute. Pour into blender and puree. Return sauce to skillet, add salt and pepper to taste and keep warm. Garnish with remaining chile peppers.
1 TBS butter
1 clove garlic minced
1/3 cup onion chopped
1/2 cup chicken broth
1 cup whipping cream
salt
black pepper
Roast chiles until blistered on all sides. Place in paper bag for about 10 minutes, this will make peeling easier. Peel, remove seeds and stem. Dice two peppers and cut two in strips, set aside.
Melt butter in skillet over medium flame. Add garlic and onion and saute until just brown. Stir in broth and cream. Bring to a boil then reduce heat and simmer until sauce begins to thicken, about 5 minutes.
Stir in chopped chiles and simmer for one minute. Pour into blender and puree. Return sauce to skillet, add salt and pepper to taste and keep warm. Garnish with remaining chile peppers.
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