07 March 2013 | Nuevo Vallarta
A while back, our friends on Third Day- specifically Lori- posted a recipe for a poblano cream sauce.
I have worked on perfecting it to fit our tastes, and last night I think I nailed it!
So real quick and dirty
3 Poblano peppers
One large onion
Garlic, cilantro, and salt to taste
About 500cc Media Crema
Really simple ingredients, but all in the technique!
Roast the peppers until the skin is mostly blackened, set aside to cool for a bit
Dice up the onion
After they cool down some, take the peppers and scrape the black off of the outside, open and remove the seeds and the ribs then dice them up. This actually is the hardest part of the whole deal.
Toss the onions and peppers into a saucepan with a bit of olive oil and sauté, add in the spices and cook until the onions are starting to get a little clear.
Once you have the stuff cooked down a bit, pour in the Crema and cook for just a bit longer- don’t let it get too hot though.
Take the batch and pour into a blender and mix until smooth and creamy!
This stuff is an awesome cream for spicing up chicken, fish, shrimp, etc. I have enough left to thin down and use for a base for a shrimp soup later this week, starting to salivate already!