Name: Rosted Poblano Sauce recipe by Linsy Patel at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 3 roasted poblano peppers; 3-4 roasted green tomatoes; 1/2 red onion; 3 big cloves of garlic; 1/2 jalapeno; Salt to taste; 1 tsp oil; 2 packets of taco bell green salsa Verde sauce (If you are in US and you are Indian, in one of the kitchen drawer, you have taco bell's fire, mild or green sauce packets)

ABOUT Rosted Poblano Sauce RECIPE

I make most of the Mexican dishes which you can prepare at home and could/should be vegetarians, every Thursday is a Mexican fiesta night in my house so I was thinking what to prepare this time. Last week I got nice poblano peppers from the farmer's market, I wanted to make Chile Rellenos, but it tasted good out of the oven and he was coming late that day so it was useless to make that. Anyway I roasted it on open flame and then I thought why not make green sauce instead of red for enchiladas.

Ingredients Serving: 6

3 roasted poblano peppers
3-4 roasted green tomatoes
1/2 red onion
3 big cloves of garlic
1/2 jalapeno
Salt to taste
1 tsp oil
2 packets of taco bell green salsa Verde sauce (If you are in US and you are Indian, in one of the kitchen drawer, you have taco bell's fire, mild or green sauce packets)

Instructions

First, take the peppers and roast them on an open flame till they are charred from all the sides.
Once it is all done, put them in a paper or plastic bag and leave it there for 10-15 minutes. Take it after that, with the help of paper towel, take off the charred skin, clean it from inside, then take it away the seeds and keep it aside.
Never wash the roasted vegetables, otherwise it will lose the flavor. If you wish, roast the jalapenos too, so roast all your veggies and let them cool.
Then put it all in blender with little bit of water and make a fine puree. Heat your sauce pan, and add oil in it. Add the puree and cook till the extra water evaporates. Then add in salt and taco bell sauce in it and mix it very well.
When it's cold , you can store it in the fridge for your future use. You can pour it over burritos, enchiladas, chimchanga or even eat it as a dip with your chips. I used it for my enchiladas.

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