Recipe - Poblano Chile Sauce

1 tablespoon Olive oil
1 cup Chopped onions
1 One half cup Husked; coarselychopped
tomatillos
1 tablespoon Minced garlic
1 teaspoon Seeded; minced serrano chile
1 pound Poblano chiles; seeded,
chopped
One half teaspoon Toasted coriander seed
One half teaspoon Toasted cumin seed
2 cup Rich chicken or vegetable
stock
One half cup Fruity white wine; such as
Riesling
2 cup Looselypacked cilantro
leaves
?? quantity Almonds
Kosher salt; to taste
Freshlyground black pepper;
to taste
Fresh lime or lemon juice

In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic
and saute until lightly browned. Add the chiles, coriander seed, cumin
seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5
to 8 minutes, uncovered, or until somewhat thickened. Cool slightly.
Transfer the mixture to a blender or food processor along with the cilantro
and almonds and puree. Season to taste with salt, pepper, and drops of lime
juice. Serve warm. This may be made several hours ahead. This recipe yields
4 cups of sauce.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9619 broadcast 08281996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

09231996

NOTES : Joe's note: The directions called for almonds but there were none
listed in the ingredients.

Recipe by: John Ash

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