by kirra » Tue Jul 07, 2009 5:42 pm
Poblano Chile Salsa
This salsa is wonderful over grilled chicken breasts. It's also delicious over eggs in the morning, and it makes a great enchilada sauce too.
Ingredients:
14 Poblano chiles, either fresh or canned
1 cup chicken bouillon
1 tsp oregano
3 cloves garlic, minced
3/4 cup sour cream, fat-free sour cream or nonfat yogurt
Preparation:
Using Fresh Chiles:
In a heavy skillet, lightly toast the chiles. Turn them constantly so they don't burn. When cool enough to handle, hold the chiles under cold water. Rinse out seeds and discard stems.
Using Canned Chiles:
Rinse and pat chiles dry, discarding any seeds or stems.
Puree chiles in food processor. In medium saucepan, simmer pureed chiles, oregano and garlic in bouillon for twenty minutes, or until sauce has thickened, or about 20 minutes. Immediately prior to serving, add sour cream. Stir well. Takes about 40 minutes to prepare and makes enough for eight servings.
[b][size=150]Poblano Chile Salsa[/size][/b]
This salsa is wonderful over grilled chicken breasts. It's also delicious over eggs in the morning, and it makes a great enchilada sauce too.
[b]
Ingredients:[/b]
14 Poblano chiles, either fresh or canned
1 cup chicken bouillon
1 tsp oregano
3 cloves garlic, minced
3/4 cup sour cream, fat-free sour cream or nonfat yogurt
[b]Preparation:[/b]
[b]Using Fresh Chiles: [/b]
In a heavy skillet, lightly toast the chiles. Turn them constantly so they don't burn. When cool enough to handle, hold the chiles under cold water. Rinse out seeds and discard stems.
[b]
Using Canned Chiles:[/b]
Rinse and pat chiles dry, discarding any seeds or stems.
Puree chiles in food processor. In medium saucepan, simmer pureed chiles, oregano and garlic in bouillon for twenty minutes, or until sauce has thickened, or about 20 minutes. Immediately prior to serving, add sour cream. Stir well. Takes about 40 minutes to prepare and makes enough for eight servings.