Poblano Sauce

• 4 whole Poblanos
• 1/2 cups Chopped Onion
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 cups Chicken Broth
• 2 cloves Garlic
• 1/2 cups Heavy Cream

1. Roast poblano peppers: Place poblanos on a cookie sheet and spray them with canola oil, then roast them in a 400u0b0F oven till blackened, about 20 minutes. Then take them out and place in a bowl, cover with Saran wrap, and set aside. After 10 minutes, take each one and scrape the skin off and cut into large pieces. Place in a bowl.
2. In a blender or food processor, place the peppers, onions, cumin, salt, pepper, and broth in. Take a grater and grate the garlic, then add to the blender. Then blend till smooth!
3. Transfer to a skillet on medium low heat and bring to a simmer. Add the heavy cream and continue cooking for 2 minutes.
4. Transfer to a bowl or jar for future use. It keeps for 3 days in fridge.
5. Hope y'all will find a way to use this in your recipes. I sure did!

poblanos, onion, cumin, salt, pepper, chicken broth, garlic, heavy cream

Taken from tastykitchen.com/recipes/condiments/poblano-sauce/ (may not work)