Roasted Poblano Sauce

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CategoryCuisineTags, , DifficultyBeginner

A versatile sauce that can be made ahead and used on just about anything like:
o Enchiladas.
o Burritos.
o Veggie Bowls.
o Marinade.
o Quesadillas.
o Eggs.
o Breakfast hash.

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

For roasting:
 1 tbsp olive oil
 4 garlic cloves
 1 onionpeeled and coarsely chopped
 2 poblano pepperde-veined and seeded
For the rest of the sauce:
 6 tbsp butterI use Kerrygold
 ½ cup flour
 2 cups milkwarm in microwave
 2 cups chicken or vegetable brothwarm in microwave
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper

1

Preheat oven to 375 degrees. Wrap garlic in foil with a light drizzle of olive oil. Toss the poblanos and onion with the remaining oil. Place all 3 items on a baking sheet and roast for 25-30 Minutes or until very soft.

2

Melt butter in saucepan and whisk flour in until a thick paste forms. Slowly add the warm milk and broth and whisk until sauce is smooth and thickened. This usually takes about 5-10 minutes.

3

Add half of the sauce into a blender with the roasted vegetables and blend until mostly smooth.

4

Transfer sauce back to the pan with remainder sauce and combine. Taste and adjust seasoning as you like. Enjoy!

5

NOTES: The longer you leave the sauce to simmer, the thicker it will get. If it gets too thick, thin with some warm broth or water. You can also make a double batch of this sauce and store in freezer.

Ingredients

For roasting:
 1 tbsp olive oil
 4 garlic cloves
 1 onionpeeled and coarsely chopped
 2 poblano pepperde-veined and seeded
For the rest of the sauce:
 6 tbsp butterI use Kerrygold
 ½ cup flour
 2 cups milkwarm in microwave
 2 cups chicken or vegetable brothwarm in microwave
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper

Directions

1

Preheat oven to 375 degrees. Wrap garlic in foil with a light drizzle of olive oil. Toss the poblanos and onion with the remaining oil. Place all 3 items on a baking sheet and roast for 25-30 Minutes or until very soft.

2

Melt butter in saucepan and whisk flour in until a thick paste forms. Slowly add the warm milk and broth and whisk until sauce is smooth and thickened. This usually takes about 5-10 minutes.

3

Add half of the sauce into a blender with the roasted vegetables and blend until mostly smooth.

4

Transfer sauce back to the pan with remainder sauce and combine. Taste and adjust seasoning as you like. Enjoy!

5

NOTES: The longer you leave the sauce to simmer, the thicker it will get. If it gets too thick, thin with some warm broth or water. You can also make a double batch of this sauce and store in freezer.

Roasted Poblano Sauce