4 poblano peppers(roasted)
2 cloves of garlic
1/2 cup chopped onions
1 Tb. spoon of olive oil
1/2 cup of chicken broth
salt/pepper to taste
1/2 cup heavy cream

Roast the peppers in oven at 400 degrees until charred, place in air tight container, then peel the skins, then cut into big pieces.

Place peppers, garlic, olive oil, onions, and chicken broth into blender. Blend

Then pour mixture into skillet on medium low heat and simmer. Add the cream, then simmer another 5 minutes.

Use it on your recipe or put it in a jar for future use.

This is a very tasty sauce for all kinds of meat!

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