...here is another sauce recipe that is pretty simple to make...
Here are the peppers I started with......
To that, I added water, vinegar, 1 clove elephant garlic, 3 tomatillos, 3 dried chipotles, and salt. Donít ask me the amount of water, vinegar and salt. I just added until it tasted good. It came out fantastic!
I never really wanted it to be a sauce. I wanted it more the texture of a thin salsa. Thatís what I got. In fact, my friends call it icebox salsa, despite the fact it doesnít have a single tomato. Here is the result.
....goes well with this recipe...
-----===Poblano Salad Topped With Pounded Chile-Scented Chicken===---
2 large Poblano peppers
4 tablespoons olive oil
2 cloves of garlic, shaved thin
1 cup yellow onion, cut into julienne
Sea salt to taste
Red pepper flakes to your taste
1 lime, juice
1/4 cup chiffonade of fresh mint
1 bunch fresh picked Cilantro leaves
4 chicken breasts, boneless and skinless
1 tablespoon ground New Mexican Chile powder
Ground Chipotle Chile to your taste (optional)
Preheat your grill on high.
To prepare Poblanos: Place the Poblano peppers on the grill, cooking until the skin is blackened on the side closest to the heat, about 4 minutes. Turn over to blacken the skins on all sides. Transfer to a metal bowl and cover with plastic wrap. Allow to cool. Using paper towels rub away the skin. Remove the tem and seeds. Cut or tear the pepper into 1/4 -inch-wide strips.
To prepare salad: While the Poblano peppers are being prepared, in a medium nonstick skillet over medium heat, add 2 tablespoons of the oil. Add the garlic gently cooking until tender and translucent, about 5 minutes. Remove the garlic slivers to a medium bowl. Return skillet to the heat, turning up to high. Add the onion, cooking until it just begins to soften. Season with salt and red pepper flakes to your taste. Transfer to the garlic bowl. Add the Poblano pepper strips and lime juice. Add the mint and half of the cilantro leaves. Adjust the seasoning.
To prepare chicken: Lay a piece of plastic wrap on your counter top. Rub one of the chicken breasts with a little oil and place in the center. Sprinkle with the chile powders and sea salt. Cover with another sheet of plastic. Using a smooth meat bat, pound the chicken until very thin but still in one piece. Repeat with the remaining chicken breasts.
To cook chicken: Season the clean grill with oil to prevent sticking and tearing of the chicken. Place the chicken spice side down, cooking until well seared, about 4 minutes. Turn over to finish cooking, about 2 minutes depending on thickness of your chicken.
To serve: Transfer chicken to the center of your warm serving plate. Divide and mound the Poblano salad atop the chicken. Season with a little additional sea salt. Top with the remaining cilantro leaves. Serve.
Makes 4 servings.
....more good Eats on the way soon!!