Poblano Chile Sauce
Published in: Rancho Gordo
4 poblano chiles -- roasted, peeled and seeded
1/4 cup beer
1/2 an onion -- chopped
2 clove garlic -- minced
small bunch fresh epazote leaves -- chopped
kernels from 1 ear of corn
olive oil.
Saute the onion and garlic in the oil. In a blender, add the chiles and
just enough beer to make the blades move and blend well. Add the blender
sauce to the onions and garlic. Add more beer of needed. Cook 10
minutes. Salt. Add chopped epazote and corn. Heat through and toss with
cooked pasta (1 pound dry). If I were feeling slimmer, I would have
replaced the beer with sour cream. If you don't have fresh epazote, just
leave it out. The dried won't work.
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