Ingredients
4 Poblano Chilies
1 Tablespoon Butter
1 Clove of garlic, minced
1/3 Cup chopped onion
1/2 Cup chicken broth
1 cup whipping cream
salt and pepper to taste
Preparation
Roast Poblano Chilis on a rack or on a gas burner, or broil until charred. Put peppers in paper bag-let them sweat for 15 minutes. Peel and remove seeds and ribs.
Chop 2 peppers coarsely and set aside. Save other 2 for garnish.
Melt butter in skillet over medium heat. Add Garlic and Onion and saute til onion browns. About 4-5 minutes.
Stir in broth and cream. Boil and reduce heat and simmer until the sauce begins to thicken about 5 minutes.
Stir in chopped chilis and simmer 1 minute. Puree in blender. Return sauce to skillet, add salt and pepper to taste and keep warm. Use cilantro chopped as garnish.
