Poblano Cream SaucePoblano Cream Sauce

Yields 4 cups (1 liter)

This sauce is used with Enchiladas Berenjenas (see page 192) and Enchiladas Espinacas (see page 194).

INGREDIENTS

  5 poblano chiles, fire roasted, peeled, deseeded, and deveined (see page 57)

  ½ medium yellow or white onion, peeled, medium dice

  2 teaspoons (5 grams) garlic, minced

  1½ cups (355 ml) half and half

  1 tablespoon (9 grams) kosher salt

  Drizzle of vegetable oil

  1 teaspoon (5 grams) unsalted butter

DIRECTIONS

  Roughly chop the prepared poblano chiles.

  Add the butter and a drizzle of oil to a saucepan over medium heat. Add the diced onion and sauté until translucent, 3–5 minutes.

  Add the garlic and sauté for 1 additional minute.

  Stir in the poblanos.

  Add the half and half and salt to the saucepan and stir to combine. Bring to a simmer and cook for about 2 minutes. Remove from heat and allow to cool for a few minutes.

  Pour into a blender and purée until smooth. (Be careful not to overfill blender; if necessary, process the sauce in batches.)

  If proceeding immediately with a recipe, return the sauce to the saucepan, cover, and keep warm, but do not boil.

Note: Sauce may be refrigerated for up to 5 days.