poblano tomato sauce

2016-03-30 a.o.

I liked the soup. I love the sauce.

This Southwestern-inspired tomato sauce is amazingly good. The poblano flavor is quite strong and on top of that comes the chipotle that gives it a respectable mule kick.

Always roast and peel poblano peppers. The skin can be quite bitter. If you like it hot, leave the seeds in; if not so much, remove the seeds.

INGREDIENTS

This is what you need for 4 servings:

2-4 poblano peppers
1 cup shredded melting cheese
or 1 cup heavy cream
1 pt. meat or vegetable stock
12 plum tomatoes
or 2 cups tomato sauce
S&P
optional:
- chipotle powder
  or 1 adobo chipotle pepper
- 2 tbsp. oil dough

Pic1: poblano tomato sauce

Directions

2016-03-30

Pic2: tomato sauce
Pic3: simmer meatballs
Pic4: with cheese, poblanos

Roast and peel the poblanos.
Cut them coarsely.
Optional: reserve a few poblanos to serve whole on the side.
Boil the chopped tomatoes in meat or vegetable stock.
Simmer down to 1 pt. or thicken with oil dough.
- Alternatively, use ready-made tomato sauce.
If you cook meatballs directly in the tomato sauce, you'll get a meaty sauce with less liquid. (Pic3+6)
Remove the meatballs before blending the sauce, or leave a few to be blended.
Stir in the cheese.
Add the chopped poblanos.
Add S&P, chipotle to taste.
Simmer 10 minutes.

Pic5: partially blended
Pic6: return meatballs
Pic7: served

Remove the meatballs. Reserve.
Optional: leave 2-4 meatballs to get a stronger meat flavor.
Puree part or all of the poblano with a stick blender. (Pic5)
This greatly intensifies the poblano flavor.
Return the reserved meatballs and simmer 5 more minutes.
Adjust seasoning.
Serve and enjoy.

Serving suggestions:

I served this with meatballs and a mixed vegetable stew. (Pic1)
Serve a whole poblano on the side.

B. mango poblano tomato sauce

2016-08-01

Same preparation method as above, but based on drippings and beef stock.

Add up to 1 lb. frozen mango chunks
- together with the poblanos, simmer 30-60 minutes, don't blend;
- OR add after the poblanos have been blended.
Taste before serving. If too bitter (poblano skins) or too sour (unripe fruit)
- Add small amounts of sugar until the bitterness subsides.
I served this as a sauced fruit dish instead of just a sauce.

2016-08-01

Pic7: tomatoes, mangoes, poblano peppers
Pic8: something's missing
Pic9: much better

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org