Roasted Poblano Pepper Sauce
Smoky roasted poblano peppers and sweet roasted garlic are blended with fresh cilantro and jalapeño into a vibrant, versatile sauce.
Ingredients
- 1 head garlic
- 1/2 cup avocado oil or other neutral oil plus more for roasting, 120 ml
- 3 large poblano peppers about 1 lb / 450g
- 1 jalapeño pepper optional, for heat
- 1 large bunch cilantro thick stems removed, about 2 cups packed leaves
- 2 tsp kosher salt
Instructions
- Preheat the oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place it on a piece of foil, drizzle with oil, and wrap it tightly. Roast for 30-40 minutes, until the cloves are soft and golden. Let it cool slightly.
- While the garlic roasts, set an oven rack 4-6 inches from the broiler and turn the broiler on high. Place the poblano peppers and optional jalapeño on a baking sheet.
- Broil the peppers for 5-10 minutes, turning them every 2 minutes with tongs, until the skins are blackened and blistered on all sides.
- Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and roll it closed. Let them steam for 15 minutes.
- Once cool enough to handle, use your fingers to peel the blistered skins off the peppers. Remove the stems and seeds. For the jalapeño, consider wearing gloves to avoid skin irritation.
- Squeeze the soft, roasted garlic cloves out of their skins into the bowl of a food processor. Add the peeled peppers and cilantro.
- Pulse the mixture until everything is roughly chopped. Scrape down the sides of the bowl.
- With the food processor running on low, slowly stream in the 1/2 cup of oil until the sauce is smooth. Add the salt and pulse a few more times to combine. Taste and add more salt if needed.
Notes
For a milder sauce, omit the jalapeño or be sure to remove all its seeds and white membranes, which hold most of the heat.
The character of the sauce changes depending on the oil. A neutral oil like avocado or grapeseed is clean, while olive oil adds a peppery, fruity note.
If you don't have a food processor, a high-powered blender will also work well to create a smooth sauce.
The sauce will thicken slightly when refrigerated.