Culinary Institute of America

Poblano Coulis

Preparation info
  • Yield:

    1 pint

    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 2 to 2½ lb/907 to 1.13 kg poblano peppers
  • 2 garlic cloves, sliced

Method

  1. Over an open fire or under a broiler, roast the poblanos until the skin is blistered on all sides, 2 to 3 minutes. Place in a bowl, cover tightly with plastic wrap or with a lid, and allow to sweat for 5 minutes. Remove the skins, seeds, and stems and cut coarsely.
  2. In a saucepan over medium heat, sweat the garlic gently in the olive oil until fragrant, about 30