Our chile poblano sauce is a guest favorite and everyone seems to want the recipe. We like to serve it at lunch or diner over cooked fish but it’s also great over chicken, too. Give this a go at home and let us know how it turns out!
- 3/4 pound fresh poblano chiles (4 to 6)
- 2 garlic cloves
- 1 large onion
- 1 can of green peas
- 2 teaspoons vegetable oil
- 1 cup of cream
- 1 chicken bouillon cube
Lay whole peppers (chiles or bell peppers) on their sides on the racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared one day ahead and chilled, covered.
Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic, peas and onion in oil over moderately low heat, stirring, until softened. Stir in cream, bouillon cube and peppers and simmer 1 minute. In a blender puree mixture until smooth) and season with salt.
Transfer puree back to the pot and simmer on low for 5 minutes. Serve over cooked fish or chicken.