Poblano Cream Sauce
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 cloves garlic, minced
1/2 white onion, julienned
12 oz heavy cream
2 poblano peppers, roasted and cleaned
1/2 cup blanched spinach
salt, as needed
Sweat the garlic and onions until translucent. Add the cream, and bring to a simmer. Add the poblano peppers, and simmer, 5 minutes. Remove from heat add the spinach. Puree in a blender until smooth. season with salt, and hold.