l large poblano pepper
1 fresh jalepeno
1/2 onion
1 28 oz. can of tomatillos (found in the mexican section or you can buy fresh ones and peel and boil)
1 tsp. garlic
Bunch of cilantro
3 oz. cream cheese--Ann uses about 1/2 tub of cream cheese with chives
Grill or roast the poblano, jalepeno and onion. Drain the tomatillos. Put everything in a blender and blend until smooth.
To serve this dish, meat can be cooked in butter, baked or grilled. Serve on top of pasta and pour sauce over all. The sauce is also good just to eat with tortilla chips.
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