Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Two types of chiles provide smoky heat to this sauce, which goes with any type of meat or poultry burger. It's also great with oven fries or chicken fingers.

Bruce Weinstein
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
1 1/4 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.

  • Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.

Nutrition Facts

15 calories; calories from fat 12%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.3g; carbohydrates 3.6g; fiber 0.4g; cholesterol 0mg; iron 0.2mg; sodium 150mg; calcium 3mg.
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