Ingredients:
3 medium tomatoes, sliced into 6 to 8 chunks
1 poblano chile, stemmed, cut in half
1 large red bell pepper, deseeded, cut into strips
1 large yellow onion, diced
2 cups chicken broth
2 tsp. corn starch
1 tsp. ground cumin
1/2 can (4oz.) diced green chiles
1 tsp. salt
1 jalapeño, minced
2 cloves garlic, minced or 1 tsp. garlic powder
1/4 cup white wine
olive oil
Directions:
Preheat oven to broil.
Place cut tomatoes, poblano chile, and red bell pepper on a foil lined baking sheet. Drizzle olive oil over all and coat the pieces with your hands.
Place under the broiler on the highest rack about 4 inches from heating element. Broil until the vegetables become blackened. You can remove veggies that become more blackened than others. They don’t seem to blacken at the same rate.
Once done, place the poblano chile in a separate bowl and cover with plastic wrap for 10 minutes then peel the skin off.
Set all the veggies aside when they are done.
In a large pan over medium heat, add a tablespoon or two of olive oil and the onion. Saute the onion for about 10 minutes. Then add the fresh garlic and cook 1 minute longer. If using garlic powder add it when you add the chicken broth.
Whisk the cornstarch into the cool chicken broth. Add this mixture to the pan of onions. Then add the tomatoes, poblano pepper, bell pepper (including any juices), cumin, salt, canned green chiles, jalapeño, and the wine to the pan and bring to a boil and then simmer for 10 minutes.
Taste for any salt or spice adjustments.
Turn off the heat and let it cool enough to place into a blender or food processor.
This sauce can be made spicier by using more jalapeño peppers and leaving the seeds and membranes intact.
This sauce is delicious over eggs, enchiladas, and chile rellenos.
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