Ingredients
Instructions
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1.
Preheat oven to 400 F and line a baking sheet with parchment paper
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2.
Place poblano peppers on prepared baking sheet and roast for 25 minutes. Remove from the oven cover with a dishcloth for 15 minutes. Remove stems, skin and seeds and roughly chop. Set aside
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3.
While the peppers are roasting, heat olive oil over medium-low heat. Add onions and garlic and cook for 5 minutes
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4.
Stir in jalapenos, cumin, chili powder and roasted poblano peppers. Add broth and apple cider vinegar and season with salt. Cook for 5 more minutes. Allow the sauce to cool slightly
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5.
Blend sauce in batches in a high-speed blender until you reach desired consistency. Pour into glass jars and refrigerate up to a month or freeze up to 3 months
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