Easy to make at home DIY Mexican spicy green hot sauce made from fresh poblano peppers spices up any south of the border meal.
Green Poblano Hot Sauce
By Sue Lau | Palatable Pastime
My recipe of the day is with the blogging group Eat the World, as this month we are exploring Mexican recipes and for my selection I wanted to share one of my hot sauce recipes using green poblanos with you.
This is something I often will make using a variety of different peppers throughout the summer growing season, although these are easy enough to obtain at any market.
You can ramp up the heat if you like by adding hotter peppers, such as serrano, jalapeno or habanero to this mixture.
The base sauce of itself is mildly spicy (add some hotter peppers for a cholula green sauce flavor). But for most of the hotter peppers the process is pretty much the same, making up a puree that meets the spice needs you want. There will be a few other things in it as well, such as onion and cumin to round out the flavor.
If you aren’t familiar with poblano, they are the fresh version of ancho chile. If the poblanos stay on the plant, they will ripen to red and can be dried for use later in cooking and other sauces. They aren’t generally very hot, with the heat level parked about halfway between a green bell pepper and a jalapeno. As the hotter months of summer come around, they will be spicier than usual, but during the cool months will have almost no spice level at all. But there can be exceptions, even among peppers grown on the same plant. But you can taste the raw and see.
Poblano are some of my favorite peppers- I like them the best for making chiles rellenos over the other types of peppers such as Anaheim and pasilla. I will often chop up the fresh poblano as well to use in things like chili, or adding to fried potatoes in the skillet. They are very useful as an all-purpose pepper.
This recipe today is being posted as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was for Mexico.
Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
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Green Poblano Hot Sauce
- 6 green poblano peppers seeded and chopped
- 1 onion chopped
- 6 cloves garlic peeled
- 2 tablespoons olive oil
- 2 cups water
- 1 1/2 cups apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- Saute the peppers, onion and garlic in olive oil until the onions are lightly browned.
- Stir in the water; bring to a boil, then reduce heat, cover and simmer for 30 minutes.
- Strain vegetables from the cooking water and puree in a food processor or blender.
- Stir in the vinegar, salt, and ground cumin.
- Refrigerate until needed.