Roasted Poblano Cream Sauce

Name: Roasted Poblano Cream Sauce
Total time: 900 s
Yield: 20 servings
Cuisine: American
Ingredients: 6 poblano peppers; 3/4 cup chicken broth; 3 cloves garlic, minced; 2 shallots, chopped; 2 tablespoons fresh lemon juice; 1 cup heavy cream; 1 teaspoon cajun seasoning; 1/4 teaspoon pepper and salt to taste; 1 teaspoon hot sauce, such as franks red hot; 1 tablespoon butter; 1 teaspoon worceshire sauce; 1 teaspoon sugar

fenway @Fenway

This is a bold, slightly spicy creamy sauce that is great with grilled and roasted meats, seafood and vegetables. It is also good as a dipping sauce to many appetizers

fenway @Fenway

This is a bold, slightly spicy creamy sauce that is great with grilled and roasted meats, seafood and vegetables. It is also good as a dipping sauce to many appetizers

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Ingredients

15 mins

20 servings

6poblano peppers
3/4 cupchicken broth
3 clovesgarlic, minced
2shallots, chopped
2 tablespoonsfresh lemon juice
1 cupheavy cream
1 teaspooncajun seasoning
1/4 teaspoonpepper and salt to taste
1 teaspoonhot sauce, such as franks red hot
1 tablespoonbutter
1 teaspoonworceshire sauce
1 teaspoonsugar

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Steps

15 mins

1

Preheat oven to 450°F. Line a baking pan with foil and place poblanos on pan
2

Roast until charred and soft, about 20 minutes
3

Peel, and remove core and most of the seeds and cut into strips
4

Puree in food processorvor blender until smooth
5

In a saucepan heat butter and add shallots and garlic and soften
6

Add remaining ingredients except peppers and bring to a simmer
7

Simmer about 10 minutes at a slow simmer until just starting to get thicker, add pureed peppers and heat,
8

Cool mixture slightly then return to clean food processor or blender for a smooth sauce. Reheat before serving, adding broth or more cream by dropfulls if it gets to thick
9

This sauce is good with grilled and roasted meats, seafood and vegetables and goes with various appetizers that are good with dipping sauces

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Cooksnaps

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fenway @Fenway

on January 26, 2016 00:55

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.