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!
Poblano and Yellow Pepper Sauce
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Sauce
Serves: 8
Ingredients
- 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
Instructions
- 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.