Poblano and Yellow Pepper Sauce
September 21, 2015 • Sauces
I went searching for this recipe on my website the other day and was completely surprised to find that I’ve never posted it. I think I originally learned the basic recipe from Bobby Flay at an early Aspen Food & Wine Festival, possibly before I even launched my food business. But over the years I’ve made it many, many times, and it’s always a popular choice for catered events.It also couldn’t be simpler, freezes very well, and is the perfect recipe for fall, when all of the farmers’ markets are filled with chile roasters. I serve this on halibut or Chilean sea bass, but it’s also goof on chicken or pork. Here’s to fall right around the corner!
- 3 poblano peppers, roasted and peeled
- 3 yellow bell peppers, roasted and peeled
- ¼ cup red wine vinegar
- ¼ cup cilantro, chopped
- 3 tablespoons honey
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- Place peppers, vinegar, cilantro, honey, and salt in a blender and blend until smooth. With the motor running, slowly add the olive oil until well mixed. Serve over roasted fish, chicken, or pork.