by Bogre
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my 19 recipes »
1 ripe avocado, peeled and cut into chunks Ask a question about this ingredient
1 poblano pepper Ask a question about this ingredient
1 jalapeno pepper, seeded and chopped Ask a question about this ingredient
1 garlic clove, peeled and crushed Ask a question about this ingredient
1/4 cup white onion, chopped Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
large pinch green peppercorns Ask a question about this ingredient
2 tablespoons cilantro, finely chopped Ask a question about this ingredient
1 cup low-sodium chicken or vegetable broth (not heated), or water Ask a question about this ingredient
Roast the poblano over an open flame until it is blackened and blistered all over. Seal it in a paper bag and let it steam for 20 minutes or so while you prep the rest of your ingredients. When cool enough to handle, scrape the skin off and stem and seed the pepper. Give it a rough chop.
Ask a question about this stepCombine the poblano and the rest of the ingredients in a blender or food processor and blend until smooth. Check for seasonings. Serve chilled or at room temperature. Particularly good with grilled flank steak, chicken, or on fish tacos!
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
