Recipe - Roasted Chili Sauce

3 Poblano peppers; roasted,
peeled
Three fourths cup Chopped onion
4 Fresh kernelless corn cobs;
reserved from
Another recipe
Three fourths cup Cream
Salt; to taste
Freshlyground black pepper;
to taste

In a saucepan combine all ingredients with One half cup water, bring to a boil,
reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender
and puree. Adjust seasoning with salt and pepper. This recipe yields about
1 One half cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE093 broadcast 01151998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

03211998

Recipe by: Emeril Lagasse

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