Poblano chile sauce

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Chopped onions
1½ cup Husked; coarsely-chopped tomatillos
1 tablespoon Minced garlic
1 teaspoon Seeded; minced serrano chile
1 pounds Poblano chiles; seeded, chopped
½ teaspoon Toasted coriander seed
½ teaspoon Toasted cumin seed
2 cups Rich chicken or vegetable stock
½ cup Fruity white wine; such as Riesling
2 cups Loosely-packed cilantro leaves
\N \N ?? quantity Almonds
\N \N Kosher salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Fresh lime or lemon juice

In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly.

Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead. This recipe yields 4 cups of sauce.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


NOTES : Joe's note: The directions called for almonds but there were none listed in the ingredients.

Recipe by: John Ash

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