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Mexican Red Sauce w/Steamed Poblano Chiles

November 15, 2015 Chef Bourget 1 Comment

 

Poblanos on Tray

I was making my Mexican Red Sauce the other day. I wondered what would happen if I cooked my poblanos in my CSO instead of broiling them in a regular oven. Then I thought what about using the Broil/Steam setting. I figured I would still have to peel them, which is a arduous process. To my great surprise, using the broil/steam mode cooked the peppers quickly and the added steam softened the skins. I did not need to peel them. I was able to put them right into my sauce!

Mexican Red Sauce w/Steamed Poblano Chiles
 
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I use this delicious mild, yet robust sauce for enchiladas. You can also use it for any layered Mexican dish, i.e. tortilla casserole.
Author: Chef Bourget
Recipe type: sauce
Cuisine: Mexican
Serves: 2 quarts
Ingredients
  • 2 14½ oz. cans of tomatoes, diced
  • 6 oz. tomato paste
  • 1 medium onion, chopped
  • 1 cup vegetable broth
  • ¼ cup olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon lemon juice
  • ¼ cup roasted poblano chilies
  • olive oil spray
  • 1 medium jalapeno, chopped
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ¼ cup coconut sugar
  • 1 teaspoon salt, to taste
Instructions
  1. Spray poblano chilies with olive oil spray. Place on small tray. Set oven to broil/steam for 15 minutes at 500 degrees.
  2. Combine all ingredients, except for ½ cup of broth, in a food processor or blender and blend until smooth. Pour sauce into a medium sauce pan and add remaining ½ cup of broth.
  3. Bring to a boil, then reduce heat to a simmer and allow to cook through for about 20 minutes.
3.4.3174

 

Appetizers CSO

Comments

  1. Chef Dawn says

    December 5, 2015 at 5:58 pm

    Hi Elizabeth,
    Isn’t it great to discover more and more wonderful features with this method of cooking? I bet your sauce tasted delicious 🙂

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