Roasted chili sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | poblano peppers; roasted, peeled | |
| ¾ | cup | chopped onion |
| 4.00 | fresh kernelless corn cobs; reserved from | |
| 1 | another recipe | |
| ¾ | cup | cream |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
In a saucepan combine all ingredients with ½ cup water, bring to a boil, reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender and puree. Adjust seasoning with salt and pepper. This recipe yields about 1½ cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-21-1998
Recipe by: Emeril Lagasse
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