Recipe with poblano peppers: roasted poblano chile sauce
This easy-to-make recipe with poblano peppers is packed with roasted mild chiles and garlic, fresh cilantro, and more. My whole family loves this magic green sauce for making tacos and bowls or a delicious dipping sauce.
Servings: 8
By: Heather Bursch
Equipment
- 1 Santoku Chef's knife
- 1 tongs
- 1 silicone spoon spatula
Ingredients
- 1 head of garlic
- 3 poblano peppers
- 1 jalapeño pepper
- 2 small bunches of cilantro washed and spun dry, leaves picked, thick stems removed.
- 1/2 cup avocado or olive oil, plus more for roasting garlic
- 2 teaspoons of salt
Instructions
Roast Peppers
- Preheat oven to broil.
- Roast poblanos and jalapeño on the top rack about 3-4 inches away from the 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.
- 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.
- 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 compostable gloves when working with a jalapeño so the juices don't come in contact with your skin.
Roast Garlic
- Preheat oven to 400°.
- Cut off 1/4 inch of the root end on the head of the garlic.
- Set the trimmed head of garlic cut side up inside a piece of foil, drizzle with olive oil, and wrap tightly with the seam at the top. I like to roast mine in a glass dish.
- Bake for 30 minutes or so. Let it rest until warm, not hot to the touch.
- When ready to use roasted garlic cloves, open the foil. Pinch the head of garlic's uncut end, squeeze, and pop out the cooked garlic cloves leaving papers behind, as shown in the video below.
- For a stove-top toasting method, see here!
Make Sauce
- Chop or tear peeled peppers into large chunks and add to food processor along with all peeled and cooked garlic cloves.
- Add prepped and dry cilantro and process until all are chopped and combined well.
- When finely chopped, pour oil through the tube while the machine is running slowly to mix in all oil.
- Add 2 teaspoons of salt and process again for about 10-20 seconds until all combined.
- If you are not using the sauce right away, scrape it into a jar or container with a small opening, scraping all leftover oil from the processor on top.
- If needed, add a drizzle of new oil to the top to lightly cover the sauce which will keep the cilantro a fresh shade of green.
- Refrigerate extra sauce for up to a week.
Video
This recipe contains affiliate links to products I know and love. I recommend any of them for this recipe!
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