Poblano Chile Sauce


1 tablespoon Olive oil
1 cup Chopped onions
1 1/2 cups Husked, coarsely-chopped tomatillos
1 tablespoon Minced garlic
1 teaspoon Seeded, minced serrano chile
1 pound Poblano chiles seeded, chopped
1/2 teaspoon Toasted coriander seed
1/2 teaspoon Toasted cumin seed
2 cups Rich chicken or vegetable stock
1/2 cup Fruity white wine such as Riesling
2 cups Loosely-packed cilantro leaves
3/4 cup Almonds
Kosher salt to taste
Freshly-ground black pepper to taste
Fresh lime or lemon juice


In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly.
Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead.




4.0 cups


Saturday, December 19, 2009 - 2:15am


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