roasted poblano chile and cilantro sauce
Author: Heather Bursch
  • 3 poblanos
  • 1 jalapeƱo
  • 1 head of garlic roasted, see options for roasting here!
  • 2 bunches of cilantro, washed and spun dry, leaves picked, thick stems removed
  • ½ cup avocado or olive oil
  • 2 teaspoons of salt
  1. Preheat oven to broil.
  2. Roast poblanos and jalapeno on the top rack about 3-4 inches away from broiler and turn every minute or two until black spots on all sides. Depending on your broiler this can take anywhere from 5-10 minutes.
  3. Toss all peppers into a brown paper bag and roll down the top shut to create a steamy environment while they cool, for about 15 minutes.
  4. Once peppers are cool enough to touch, run them under cold water peeling the skin off the pepper and removing all seeds and stems. I like to use plastic gloves if I have them when working with a jalapeno.
  5. Chop or tear peeled peppers into large chunks and add to food processor along with all peeled and cooked garlic cloves.
  6. Add prepped and dry cilantro and process until all chopped and combined well.
  7. When finely chopped pour oil through the tube while the machine is running slow to mix in all oil.
  8. Add 2 teaspoons of salt and process again for about 10-20 seconds until all combined.
  9. If you are not using right away, scrape into a jar or container with a small opening, scraping all leftover oil from the processor on top.
  10. If needed, add a drizzle of new oil to the top to lightly cover sauce which will keep cilantro a fresh shade of green.
  11. Refrigerate extra sauce for up to a week.
Recipe by She Made It She Might at