Rosted Poblano Sauce

I made most of the Mexican dishes which you can make it at home and could be / should be vegetarians, and every Thursday is a Mexican fiesta night in my house so was thinking what to do this time. Last week I got nice poblano peppers from farmer's market , wanted to make Chile Rellenos , but it taste good out of the oven and he was coming late that day so it was useless to make that. Anyway I roasted it on open flame and then I thought why not make green sauce instead of red for enchiladas. So made that, I had four peppers, used three in sauce and one for stuffing along with other vegetables and fennel. Result was outstanding.

Ingredients :

3 Roasted poblano peppers
3-4 roasted green tomatioes
1/2 red onion
3 big cloves of garlic
1/2 jalapeno
salt to taste
1 tsp. oil
2 packets of taco bell green salsa Verde sauce (you know what I am talking about, if you are in US and you are Indian, in one of the kitchen drawer, you have taco bell's fire, mild or green sauce packets)

Method:

First, take the peppers and roast them on open flame till its charred from all the sides.







Once all is done, put them in paper or plastic bag and leave it there for 10-15 minutes.
Take it after that, with the help of paper towel, take off the charred skin, clean from inside, take it away the seeds and  keep it aside . Never wash roasted vegetables, otherwise it will lose the flavor.

If you wish  , roast jalapenos too, so roast all your veges and let them cool.
then put it all in blender with little bit of water and make fine puree.

Heat your sauce pan, add oil in it. add the puree and cook till the extra water is evaporates.
Add salt and taco bell sauce in it and mix it very well.
When it's cold , you can store it in the fridge for your future use. you can pour it over burritos, enchiladas, chimchanga or even as dip with your chips. I used it for my enchiladas.

I used in my enchiladas.

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