Roasted Poblano Cream Sauce.
You can cook Roasted Poblano Cream Sauce using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Roasted Poblano Cream Sauce
- You need 6 of poblano peppers.
- It's 3/4 cup of chicken broth.
- It's 3 cloves of garlic, minced.
- It's 2 of shallots, chopped.
- You need 2 tablespoons of fresh lemon juice.
- You need 1 cup of heavy cream.
- You need 1 teaspoon of cajun seasoning.
- It's 1/4 teaspoon of pepper and salt to taste.
- It's 1 teaspoon of hot sauce, such as franks red hot.
- It's 1 tablespoon of butter.
- It's 1 teaspoon of worceshire sauce.
- It's 1 teaspoon of sugar.
Roasted Poblano Cream Sauce step by step
- Preheat oven to 450°F. Line a baking pan with foil and place poblanos on pan.
- Roast until charred and soft, about 20 minutes.
- Peel, and remove core and most of the seeds and cut into strips.
- Puree in food processorvor blender until smooth.
- In a saucepan heat butter and add shallots and garlic and soften.
- Add remaining ingredients except peppers and bring to a simmer.
- Simmer about 10 minutes at a slow simmer until just starting to get thicker, add pureed peppers and heat,.
- 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.
- This sauce is good with grilled and roasted meats, seafood and vegetables and goes with various appetizers that are good with dipping sauces.