| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 1 hr 35 min |
| Yield: | 20 servings |
Ingredients
- 10 poblano peppers
- 1/4 cup olive oil, plus more for roasting the peppers
- 1 cup sliced bacon
- 1 large red onion, diced
- 2 heads garlic, cloves separated, peeled and thinly sliced
- 1 jalapeno, thinly sliced
- Salt and black pepper
- 2 quarts heavy cream
- 1 cup vodka, such as Absolut
- 1 bunch fresh cilantro
Instructions
- To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds.
- Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 424 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 134 mg |
| Sodium | 356 mg |
Reviews
Don’t know why this recipe didn’t have any reviews. It’s from one of the DDD episodes that I saw.
I made it with Hatch chilies (mild version) and it was awesome. Even though it said 2 hr prep time, I thought that was too long, but once I grilled the peppers, sweated them, prepared the sauce and reduced it down twice, it took every bit of 2 hrs.
This makes a world of sauce, so suggest cutting it in half unless you want to freeze some for later.