Earlier in the week I posted on Facebook about a dinner exceeding my expectations. This is that dinner. When I read the list of ingredients, poblano peppers, tomatillo, avocado, cilantro… OF COURSE I knew I would like the sauce. What’s not to love about all of those things? What I didn’t expect was standing over my food processor bowl with a spoon hoping that I could manage to leave enough sauce in it to actually serve for dinner. That’s how much I
liked loved this stuff. (Notice in the photo I put sauce under AND over the chicken).
What makes this sauce even better is its versatility. I used it as a semi pasta sauce and served it with grilled chicken and a black bean and corn salad. Of course it could easily go over rice or just plain right on top of chicken. I also have plans in the near future to serve it over top of fish. I’m guessing it would also go perfectly grilled shrimp. The possibilities are endless. And I’m all about versatility in the kitchen.
1/2 medium onion, peeled and cut into large chunks
1 or 2 jalapeno, stemmed, seeded, and halved*
1 poblano pepper, stemmed, seeded, and quartered
2 medium or 3 small tomatillos, husked, cored, and quartered
1 clove garlic, peeled
1 Tbsp Canola oil
1 avocado, peeled and cut into chunks
2 Tbsp cilantro
2 Tbsp lime juice (about 1 lime)
1/4-1/3 cup half and half
*I only used 1 jalapeno and Jesse and I both agreed that we could have handled one more
Preheat your oven on the broiler setting. Place the onion, jalapeno, poblano pepper, tomatillos, and garlic on a baking sheet. Sprinkle with canola oil. Place the baking sheet under the broiler, until the peppers start to char and the vegetables are softened. Remove from oven and allow to cool. Once cool, place the vegetables in the bowl of a food processor along with the avocado, cilantro and lime juice. Process until it is almost smooth* then, with the processor still running, stream in 1/4 cup of the half and half. If you would like the sauce a little thinner, add a little more half and half.
Serve with grilled chicken, fish or shrimp over penne pasta or rice. Also goes great with a simple black bean and corn salad.
*I processed mine for a little longer than I needed too, as a result I lost some of the beautiful flecks of dark green cilantro. But it still tasted great!
Looking for more sauce recipes?