Roasted poblano sauce

Yield: 1 servings

Measure Ingredient
1.00 tablespoon olive oil
½ cup peeled; seeded, chopped roasted p
1 \N peppers -; (about 2)
½ cup chopped roasted onion -; (1 small)
2.00 teaspoon minced garlic
1.00 teaspoon southwest spice; see * note
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
3.00 cup chicken stock
3.00 tablespoon heavy cream

* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection In a saucepan combine oil, poblano peppers, onions, garlic and Southwest Spice; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. This recipe yields 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site -

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Recipe by: Emeril Lagasse

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