POBLANO, SERRANO AND ONION SAUCE

POBLANO, SERRANO AND ONION SAUCE image

Categories Pepper

Yield Makes about 1 quart.

Number Of Ingredients 9

8 to 10 poblanos, seared, peeled and seeded (see Note below)
1 to 5 green serranos or jalapeños, seared, peeled and seeded (see Note below)
3 tablespoons olive oil
1 yellow onion, peeled, halved and very thinly sliced
6 garlic cloves, crushed and minced
Kosher salt
Juice of 1 to 2 limes
3 cups homemade chicken stock
1 cup cilantro leaves, loosely packed, chopped

Steps:

First, prepare the poblanos, serranos and jalapeños if you have not already done so. Cut the poblanos into medium julienne and the other chiles into small julienne. Set them aside. Pour the olive oil into a medium saute pan or saucepan, set over medium low heat. Add the onion and saute until limp and fragrant, about 10 to 12 minutes. Add the garlic and saute 2 minutes more. Season with salt, add the chiles, stir and pour in the lime juice and chicken stock. Simmer gently for about 7 minutes, until the flavors come together; remove from the heat before the chiles begin to soften too much and fall apart. Let cool slightly, taste and correct for salt. Stir in the cilantro. Use immediately or cool and refrigerate, covered, for 4 to 5 days. Reheat before serving.