Ingredients:
1 1/2 tablespoons olive oil
1 3/4 cup poblano chiles, coarsely diced
1 bunch scallions, sliced (about 1 cup)
5 cloves garlic
1/2 bunch of cilantro, coarsely chopped (about 1/2 cup)
1/2 cup chicken stock
2 teaspoon kosher salt
Juice of 1 lime
Garnish
1 tomato, coarsely diced and deseeded
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Directions:
Sauté the chiles and scallions in the oil in a large pan over medium-high heat for 4-5 minutes. Stir in whole garlic cloves and sauté for 3-4 more minutes, stirring occasionally. Remove from heat and allow to cool.
Place cooled sautéed vegetable mixture into a food processer along with the cilantro and pulse3-4 times to a finer coarseness. Next, add salt, chicken stock and lime juice and pulse 3-4 times to a slightly finer consistency, but do not allow the chiles to be pulsed down smaller than an 1/8 inch in size.
Place the chile mixture in a small sauce pan and bring to a boil over a medium high heat. Cover and reduce to a simmer and cook for 10-12 minutes.
Serve over rice and garnish with diced tomatoes.
Serving Suggestions:
With rice topped with our Chicken Cordon Peru.
Yields: 4-6 servings
Thanks to: Savory Spice Shop
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