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Poblano Chile Sauce

Yields: 6 servings
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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $4.75
Salt Kosher $3.75

Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 1 3/4 cups Poblano chiles, coarsely diced
  • 1 cup scallions, sliced
  • 5 x garlic cloves
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 cup chicken stock
  • 2 tsp. Kosher salt
  • juice of one lime
  • 1 x tomato, deseeded and chopped for garnish

Directions:

Saute chiles and scallions in oil in a large pan over medium-high heat for 4 to 5 min. Stir in whole garlic cloves and saute for 3 to 4 more min., stirring occasionally. Remove from heat and allow to cool.

Place cooled sauteed vegetable mixture into a food processer with cilantro and pulse 3 to 4 times to combine. Add salt, chicken stock and lime juice and pulse 3 to 4 times to a slightly finer consistency, but do not allow the chiles to be pulsed down smaller than 1/8-inch in size. Place chile mixture in a small saucepan and bring to a boil over a medium-high heat. Cover and reduce to a simmer and cook for 10 to 12 min.

Serving Suggestions:

Serve over rice and garnish with diced tomatoes or with our Chicken Cordon Peru.

Yields:

6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Poblano Chile Sauce

“Your products and customer service are great. I've been telling everyone who likes to cook about the company!”

-Corinda C. from Highlands, NJ

Poblano Chile Sauce


Yields: 6 servings

Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 1 3/4 cups Poblano chiles, coarsely diced
  • 1 cup scallions, sliced
  • 5 x garlic cloves
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 cup chicken stock
  • 2 tsp. Kosher salt
  • juice of one lime
  • 1 x tomato, deseeded and chopped for garnish

Directions:

Saute chiles and scallions in oil in a large pan over medium-high heat for 4 to 5 min. Stir in whole garlic cloves and saute for 3 to 4 more min., stirring occasionally. Remove from heat and allow to cool.

Place cooled sauteed vegetable mixture into a food processer with cilantro and pulse 3 to 4 times to combine. Add salt, chicken stock and lime juice and pulse 3 to 4 times to a slightly finer consistency, but do not allow the chiles to be pulsed down smaller than 1/8-inch in size. Place chile mixture in a small saucepan and bring to a boil over a medium-high heat. Cover and reduce to a simmer and cook for 10 to 12 min.

Serving Suggestions:

Serve over rice and garnish with diced tomatoes or with our Chicken Cordon Peru.

Yields:

6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.