I like to DVR old cooking shows that play during the day while I’m at work. Does anyone else do this? Some of my favorites are Simply Ming, Barefoot Contessa, From Farm to Table, and anything with Emeril. One show I used to watch and recently rediscovered is Cook Yourself Thin, which followed 3 chefs remake participants’ favorite dishes into healthier, lower calorie versions. While I don’t always agree with the low cal swaps (beware that some low fat and fat free items are often heavily processed), I do think their recipes often sound delicious. I was watching one on Saturday morning while I was doing laundry and the green chile enchiladas they were making looked yummy. In particular, I was especially intrigued by the sauce for the enchiladas: a homemade roasted poblano sauce that was used instead of the normal red sauce. I love poblanos, they are naturally smoky and not too hot, especially when the seeds and ribs are removed. See, hot peppers hold all their heat in their ribs and seeds, so you can vary their heat in your recipes by choosing to include or omit them. As I like things on the spicy side, I left them in tact for the salsa, but they are easily removed by slicing the pepper open (after it’s been roasted, steamed and peeled) and scraping out the seeds.
This is a very herbaceous salsa, that is full of fresh cilantro flavor (or parsley if use half and half) and a slightly smoky flavor from the poblanos. You can use this in a variety of ways just like you would any other salsa or rustic sauce. I used it as a base for stacked enchiladas, which I’ll post later this week. This would be delicious in huevos rancheros, or over grilled chicken or fish!
roasted poblano salsa verde.
inspired by green chile enchiladas on Cook Yourself Thin.
2 poblano peppers, roasted, peeled and seeded
1 bunch cilantro, leaves only (about scant 1 cup) (see notes)
2 garlic cloves
Juice and zest of one lime
3/4 cup vegetable stock
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
To roast the pepper: Turn your broiler on high. Place the peppers underneath the broiler and let cook, turning the pepper frequently until blistered and charred on all sides. Once blackened, place into a bowl and cover with plastic wrap and allow them to steam for 7-10 minutes. Once cool enough to handle, peel off all skin.
Add peppers, cilantro, garlic, lime juice and zest, stock, salt and pepper to blender or food processor. Blend until a rustic-smooth puree forms.
Yield one cup. Refrigerate for up to 5 days.
Serve as you would any salsa verde. Delicious over poached eggs or with chips.
Notes: You can sub 1/2 cilantro and 1/2 flat leaf parsley instead of all cilantro. I’ve made it both ways and both are good.