I have a stack of recipes that invariably get made on a regular basics. This classic sauce has been in my family for years, it first got made for green enchiladas and progressively we started pouring it over everything. It’s creamy, spicy and versatile. So good over chicken enchiladas of course, but also great with burritos, rice bowls, quesadillas, eggs and practically anything you fancy.
Today we had it with roasted cauliflower, grilled red snapper and artichokes. So good!
Grilled Red Snapper with Artichoke & Cauliflower Smoky Poblano Sauce – SERVES 4
INGREDIENTS
- 1 tablespoon olive oil
- 6 medium sized garlic cloves, peeled
- 1 medium onion, quartered
- 1 whole jalapeño, add more as less to your heat requirement
- 3-4 medium sized poblano peppers, left whole or can be cut into large pieces and deseeded
- ½ cup cashews, no need to soak if using a high speed blender
- 1 cup oat or any plant milk, unflavored and unsweetened
- 2 cups veggie broth
- ½ teaspoon sea salt, or as needed
- ½ cup cilantro
- 1½ cup diced green onions, green parts only, about 4
- 1-2 cups spinach leaves
- SERVED WITH
- grilled 1 1/2 pound red snapper fillet
- 1/2 head cauliflower, roasted
- 8-10 oz frozen artichoke deforsted, lightly pan fried
INSTRUCTIONS
- Preheat the oven to 375 °F. Toss the poblano, garlic, jalapeño and onion with the oil. Place all the vegetables on a baking sheet and roast for 30 minutes or until very soft.
- Add the plant milk, cashews to the blender or food processor with the roasted vegetables and their juices, green onions and cilantro. Add the spinach. Pulse until smooth. Taste and adjust with additional salt, pepper, or other seasoning.
- Transfer to the saucepan and simmer for 5-7 minutes.
- Use over roast veggies, grilled fish or chicken, ( I served it with grilled snapper and roast veggies) its also good with enchiladas, burritos, veggie bowls, quesadillas, eggs, or anything else you fancy.
- NOTE: The longer you simmer the sauce, the thicker the sauce will get. makes about 3 cups good for 3-4 people.
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