Poblano Chile Sauce
Recipe by Mike Johnston, Savory Spice founder
Healthy Cooking
Grilling & BBQ
30-Minute Meals
With this sauce and our Chicken Cordon Peru recipe, the Pitmaker BBQ Addiction team took 8th place in chicken at the 39th Annual World Championship Barbecue Cooking Contest during the 2016 Memphis in May International Festival in Memphis, Tennessee.
Serves
2 cups
Ingredients
1 1/2 Tbsp. olive oil 1 3/4 cups coarsely diced poblano chiles (1 to 2 chiles) 1 cup sliced scallions (about 1 bunch) 5 cloves garlic 1/2 cup coarsely chopped cilantro 1/2 cup chicken or vegetable broth
Mayan Sea Salt
2 tsp. Mayan Sea Salt
1 tomato, deseeded and chopped for garnish
Directions
Heat oil in a skillet over medium-high heat. Add chiles and scallions and sauté for 4 to 5 min. Stir in whole garlic cloves and sauté for 3 to 4 more min., stirring occasionally. Remove from heat and allow to cool. Place cooled vegetable mixture into a food processer with cilantro and pulse 3 to 4 times to combine. Add Mayan Sea Salt, chicken broth, 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.
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