This recipe is another one from my forthcoming memoir cookbook. It’s for a simple, savory sauce that you can use on chicken or fish, or use as an alternative to salsa.
The green sauce recipe was inspired by my visits to Puerto Vallarta and my friendship with Erick and Juan Carlos (click here to read my earlier story about cooking with these men). It’s simple and beautiful.
Everyone is more beautiful in Puerto Vallarta.
Is it almost time to eat again?
Te amo means I love you.
Erick’s Green Sauce (also known as Poblano Soup)
5 medium-sized fresh green Poblano Peppers
1 large red or yellow onion
2 Tablespoons olive oil
2 Tablespoons butter
1 cup sour cream
(Note: Poblanos are sometimes called Pasilla Peppers in California)
Cut the peppers in half and remove the veins and seeds, then chop into small pieces.
Dice the onion and sauté with peppers in olive oil over medium heat until very soft, about 20 minutes, then add butter and melt, mixing in well.
Add the sauté mixture to a food processor (a blender will work, too) and puree until smooth.
Add sour cream and blend well.
Makes about four cups.