New This Month

Poblano Sauce

Use this recipe to make our Zarape De Pato.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, February 2003


  • 5 poblano peppers
  • 1 bunch spinach, trimmed and rinsed well
  • 3/4 cup homemade or low-sodium canned chicken stock
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup heavy cream
  • 2 teaspoons coarse salt


  1. Roast the peppers directly over a gas burner until slightly charred, turning frequently (alternatively, roast under the broiler). Transfer to a medium bowl, and cover with plastic wrap; let stand about 15 minutes. Use a paper towel to rub off charred skins. Remove and discard stems, seeds, and ribs. Roughly chop peppers, and set aside.

  2. Prepare an ice bath. Bring a pot of water to a boil; blanch the spinach until bright green and wilted, about 30 seconds. Using tongs or a slotted spoon, transfer spinach to ice bath to cool. Drain, and wring spinach to remove as much liquid as possible; roughly chop.

  3. Puree the reserved peppers, spinach, stock, and cilantro in a blender. Transfer to a medium saucepan; bring to a boil. Stir in cream and salt; cook just until sauce comes to a boil. Remove from heat. Let cool before serving or storing. Sauce can be refrigerated in an airtight container up to 3 days. Reheat gently over low heat, being careful not to boil.

Reviews Add a comment