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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