• 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 broth
  • 2 tsp. kosher salt
  • juice of one lime
  • 1 x tomato, deseeded and chopped for garnish


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.


6 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Salt Kosher $6.65



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