Salsa Poblano Mexican Recipe
A staple in the Mexican kitchen, this versatile sauce works well on chilaquiles, enchiladas and other traditional dishes.
Ingredients
| 9 | fire-roasted Pasilla chilies, membranes and seeds removed | |
| 1/2 | small | onion |
| 2 | teaspoons | crushed garlic |
| 1/4 | cup | fresh cilantro leaves |
| 1+ | teaspoon | salt |
| 3 | cups | chicken stock * |
Directions
1. Place the roasted chilies, onion, garlic, cilantro, salt and one cup of broth in the blender and liquefy.
2. Place a skillet over medium high heat, pour in the mixture, and add the remaining broth. Mix well.
3. Bring the sauce to a boil, reduce the heat to a lively simmer, and cook, stirring, until reduced to a thick sauce consistency—approximately 8 to 10 minutes.
4.Taste the salsa and adjust the salt.
Preparation Time:
30 minutes.
Tips and Techniques
