Name: Poblano Chile Sauce (Salsa de Chile Poblano)
Yield: About 3 cups
Cuisine: Mexican
Ingredients: Salt to taste; ½ cup heavy cream; 2 tablespoons lard, butter, or vegetable oil; 1 tablespoon dried epazote or 3 sprigs fresh cilantro; 1 cup chicken stock; 8 poblano chiles (about 1 pound; ), roasted, peeled, seeded, and coarsely chopped; 1 medium-size onion, chopped (about 1 cup); 2 garlic cloves, minced

Preparation info

About
3 cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Poblano chiles can vary a lot in hotness. If you prefer a milder sauce, replace part or all of the poblanos with California long green or Anaheim chiles. If you want it hotter, add one or two jalapeños.

Ingredients

2 tablespoons lard, butter, or vegetable oil
1 medium-size onion, chopped (about

Americas
Mexico
Sauce
Gluten-free
Central America
Pasta

Method

Heat the fat in a medium-size saucepan over high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color. Add the poblanos and epazote or cilantro and stir to combine. Cook, stirring occasionally, for another 5 minutes.

Place the

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