Recipe - Roasted Poblano Sauce

1 tablespoon Olive oil
One half cup Peeled; seeded, chopped
roasted poblano
Peppers ; (about 2)
One half cup Chopped roasted onion ; (1
small)
2 teaspoon Minced garlic
1 teaspoon Southwest Spice; see * Note
Salt; to taste
Freshlyground black pepper;
to taste
3 cup Chicken stock
3 tablespoon Heavy cream

* Note: See the “Southwest Spice {Emeril’s Southwest Seasoning}” recipe
which is included in this collection

In a saucepan combine oil, poblano peppers, onions, garlic and Southwest
Spice; season to taste with salt and pepper. Saute over high heat, stirring
occasionally, 2 minutes. Stir in stock, bring to a boil, and boil
vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and
simmer 2 minutes. Transfer sauce to blender or food processor and puree
until smooth. This recipe yields 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE058 broadcast 03251997) Downloaded from their
WebSite http://www.foodtv.com

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

03251997

Recipe by: Emeril Lagasse

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