Roasted Poblano Pepper Dipping Sauce

A couple of things I love:

1. Non-boring food

2. Easy to cook food

3. Flying

What do 1 and 2 have in common with 3? Well, not much, except that not-so-recently I was reading United Airlines in-flight magazine on one of our many trips to Oklahoma and I came across a recipe for grilled shrimp and green tomatoes with a roasted poblano pepper sauce and it changed my life.

bearfamilystrong.com | roasted poblano dipping sauce

Ok, that’s a slight exaggeration. And admittedly, the shrimp and tomatoes were only so-so, but the roasted poblano pepper dipping sauce was pretty darn awesome…to the point where it has now become a regular occurrence in my weekly meal prep sessions. In keeping with my list theme, I love this sauce for several reasons:

1. It’s super easy to make

2. It’s delicious

3. It makes easy to cook food non-boring

In addition to the original recipe where we served the sauce with shrimp and tomatoes, we’ve also had it with grilled chicken slices, served on burgers, as a dip for sliced vegetables…just to name a few. Plus, with just a couple of tweaks you can make this sauce as mild or as spicy as you’d like. The magazine version calls for poblano peppers and thai chilies – we’ve never used the thai chilies, but making the sauce simply with poblanos gives it a pleasant heat that builds, then dissipates. When we’re feeling something a little spicier we’ve added jalapenos. For an extra little kick that won’t knock your teeth out, we’ve used a mix of beautiful green poblano peppers and bright red fresno chilies. Have fun with it!

bearfamilystrong.com | poblano sauce

I’m including the original version in the picture below, but here is my personal favorite variation:

Roasted Poblano Pepper Dipping Sauce (or Chile Aioli)

Ingredients:

2 egg yolks

1/2 bunch cilantro

2 roasted poblano peppers and 2 red fresno chile peppers, peeled and seeded

salt (I use a couple healthy shakes of pink himalayan)

1 cup mild oil (I prefer avocado)

Instructions:

Place all ingredients except oil in a blender or food processor and blend until well combined. Slowly drizzle in oil until the mixture is emulsified and a thick aioli forms.

recipe

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s