1 2 tomatillos -- husks remove
A Recipe for
Poblano Chili Cream
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
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| St Frances de Sales |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This Recipe for Poblano Chili Cream is one of thousands in the Recipes-to-go Ethnic Cookbook.
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If you enjoy this Poblano Chili Cream Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Poblano Chili Cream from the recipe cookbook of Recipes-to-go (Ethnic)
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: and
: quartered
1 bn cilantro -- stems included
3 Poblano chiles -- roasted,
: peeled,
: And Seeded
3 oz sour cream
1/2 c chicken stock
2 TB vegetable oil
: Juice of 1 lime
1 Clove Garlic
1 ts coarse salt
: Freshly ground black pepper
In a blender, place the tomatillos and cilantro. Blend until chopped.
Add the chiles, sour cream, chicken stock, oil, lime juice, garlic,
and salt. Blend until smooth. Store refrigerated until ready to use.
Yield: about 2 cups 10/16/96 show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293
From: Pat Asher <asher@mcs.Com> Date: Fri, 25 Oct 1996 06:44:54
~0500
Serves: 1
Poblano Chili Cream Recipe brought to you by Recipes To-Go