Poblano cilantro pesto sauce

[shooterbob]

For anyone who likes a peppery spice without a lot of heat this is great on all kinds of Latino and texmex food.
Roast 3 polanos on the grill till starting to blacken and the skin bubbles. Peel the skin off and deseed.
In a processor or blender add 1/4 cup of olive or vegetable oil
1/2 bunch if cilantro tops( stems are good also just blend a little longer)
Poblano peppers
1/2 tsp garlic powder to taste
Salt to taste
Black pepper
Blend all ingredients slowly adding the oil until it is a thick stand alone paste. It should be creamy at this point, if not add a little more oil until smooth.
You can add a little Tabasco if wanted, or a jalapeno for heat.
You may not need all of the oil, go slow in stages.
Serve on tacos, eggs, sandwiches, and anything.

[Shiloh]

Sounds Great!!.

Like you said, use on anything.

Shiloh

[Boyscout]

Did something similar tonight and served with shrimp enchiladas. Small onion, 1/3 cup cilantro, 1/2 anaheim pepper, and 1/3 chicken stock. Char onion and pepper in dry skillet and place all ingrediants in a food processor and pulse until desired consistancy. Originally a Rachel Ray recipe. Put in part of an anaheim instead of the jalpeno. I almost used poblano. It would have been good too. I didn't add any salt and didn't need any later.