Roasted Poblano Sauce

This very delicious poblano pepper sauce will go great over any Mexican dish! I put mine over leftover Mexican pizza!

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.

Step: 2

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Step: 3

Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

Per Serving: 21 calories; protein 0.6g; carbohydrates 1.7g; fat 1.4g; cholesterol 3.9mg; sodium 96.3mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .