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Mexican   -   Salsa De Chile Poblano   adapted from Food From My Heart by Zarela Martinez

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 8 Medium Poblano Peppers -- roasted and chopped
  • 1 Tablespoon Epazote -- or cilantro
  • 1 Cup Chicken Stock
  • 1/2 Cup Half And Half
  • Salt And Pepper -- to taste
Directions Saute onion and garlic in oil for 5 minutes. Add poblano and epazote and stir to combine. Simmer for 5 minutes. Place in food processor and puree with chicken stock. Return to pan and add half and half. Bring to a gentle simmer and cook for 3 minutes. Season with salt and pepper.
Serves 1
Time to Make 0:00

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