Roasted Poblano and Avocado Sauce (makes 1 ½ cups)
When the weather is cold and the days are short, it’s a good thing to have a hearty sauce with deep green tones and a moderate amount of heat on hand. With some medium sized poblano peppers and a ripe avocado, you can have a wintertime alternative to guacamole that will keep your veggies or steaks hot and happy and will also double as a dip for veggies, tortillas or crudités. ~ Glyn
5 medium poblano peppers
Roast at 450 for 20 minutes, turning once until the skins are blistered and turning brown. Wrap in a dish towel and let sit at room temperature till cool. Remove skins and seeds.
Combine the roasted skinned pepper in a blender with:
1 ripe avocado
1 small clove garlic
¼ tsp ground cumin
¼ tsp salt
¼ tsp black pepper
2 tbs lemon juice
2 tbs olive oil
1 tsp dried or 1 tbs fresh chopped cilantro
Blend until smooth, adding a tbs of water if needed. Serve as a topping for baked sweet potatoes or as a sauce for grilled spare ribs.
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