
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
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
- Spray poblano chilies with olive oil spray. Place on small tray. Set oven to broil/steam for 15 minutes at 500 degrees.
- 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.
- Bring to a boil, then reduce heat to a simmer and allow to cook through for about 20 minutes.
Hi Elizabeth,
Isn’t it great to discover more and more wonderful features with this method of cooking? I bet your sauce tasted delicious 🙂