Smoked Poblano Sauce

Smoky, hot, and flavor-packed.  This sauce is sure to compliment any chicken or fish entree.


3 Poblano chilies 
1 small onion (large dice) 
6 cloves peeled garlic 
1/4 C. (59 ml) olive oil 
1 C. (236 ml) chicken stock 
1 T. (14 ml) ground cumin 
1/4 C. (59 ml) fresh oregano


Toss chilies, onion and garlic in oil. Smoke at 250 F. (121 C.) for 1 hour. Place in a blender, add remaining ingredients and puree smooth.

Serve with fish or chicken

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