Salsa Poblano
Mexican Recipe

A staple in the Mexican kitchen, this versatile sauce works well on chilaquiles, enchiladas and other traditional dishes.


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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 *
*Canned broth works fine in this recipe, but home made Chicken Stock delivers the best flavor.

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.
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