Roasted Poblano Sauce

14 May

roasted poblano burger

Posted by: Chris

One good thing about freelance writing was the time I used to have between jobs to hone my craft. Of course, this had nothing to do with writing and everything to do with food. It was also before Ella was born when an afternoon home meant seeing how perfectly I could sculpt the contours of my ass into my favorite seat on the couch. It also meant hours of strenuous thumb lunges flipping between sports highlights, Bear Grylls mispronouncing glassier (It’s glacier, buddy), and cooking shows.

It was on one of these glorious days not so long ago that I discovered this sauce — a bright, slightly spicy, delicious accompaniment to burgers, grilled fish, roasted pork or pretty much anything you dare to try it with. I learned this recipe from watching my favorite dinner guest, Bobby Flay (Yeah, I named dropped — you wanna fight about it!). I love thyme, so I’ve swapped it out for the recommended Mexican oregano.

It’s really easy to make and will last at least a week in the refrigerator, if it makes it past your first meal!

Roasted Poblano Sauce (adapted from this recipe)

2 poblano peppers

1/2 white onion, sliced in thick rings

3 cloves of garlic, peeled

3 sprigs of fresh thyme

1/4 cup water

salt and pepper to taste

1 Tablespoon olive oil for brushing

Brush olive oil on poblanos and onion slices; salt liberally

Grill/broil peppers and onions on high, until peppers char on all sides and onions become soft; remove from grill to cool

DSC_1247 (640x427)

Remove the pepper stems and peel the skin off; slice in half to de-seed (leave a few in for more spiciness!)

Roughly chop peppers, onions and garlic; put into a blender along with thyme, water, salt and pepper

Blend until combined; if a thinner consistency is desired, add more water and blend again


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