Recipe Archives->Mexican->Chile Sauce 03

Poblano Chile Sauce

4 poblano chiles, roasted, peeled and seeded
1/4 cup beer
1/2 onion, chopped
2 cloves garlic, minced
small bunch fresh epazote leaves, chopped
kernels from 1 ear of corn
olive oil

Saute the onion and garlic in the oil. In a blender, add the chiles
and just enough beer to make the blades  move and blend well. Add
the blender sauce to the onions and garlic. Add more beer if needed.
Cook 10 minutes. Salt. Add chopped epazote and corn.

Notes: Heat through and toss with cooked pasta  (1 pound dry).

You can replace the beer with sour cream.

If you don't have fresh epazote, just leave it out. The dried won't
work.

Printable version: chile-sauce03.txt.