Mexican Red Sauce w/Steamed Poblano Chiles

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

 

Save Print

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