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

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.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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

Ratings & Reviews

stellacorona's Review

September 17, 2013

carolfitz's Review

April 29, 2012
Made to recipe to serve with CL's sun-dried tomato beef burgers. Would probably be great with any strongly-flavored burgers.