Chile Verde Sauce adds a kick to just about any soup or stew. By making a large batch, which can be frozen as cubes, you'll have a ready supply for winter cooking. Be sure to use rubber gloves when handling cooked peppers.
Serves: Enough for 6-8 soup or stew recipes.
Preparation Time: 3 hours, including simmering time.
1 T vegetable oil
2 lbs poblano chiles
4 cloves garlic
2 c water
Preheat oven to 450 degrees. Wash chiles. Brush two baking sheets with vegetable oil. Arrange peppers on baking sheets. Bake until skins start to bubble and turn brown. Remove from oven. Place chiles in large bowl, cover and let sit 15-20 minutes. Wearing rubber gloves, peel skins from peppers.
Slice open and remove stem and seeds. If you like really spicy chile verde, leave some seeds as they contribute to hotness. Dice chiles.
Dice garlic. Put chiles and garlic in saucepot. Add water to cover (about 2 cups). Simmer on low for 2-3 hours until chiles are soft and can be mashed.
Use potato masher to mash chiles. Let mixture cool to room temperature. Fill ice cube trays. Freeze until solid. Pop cubes into freezer containers or plastic freezer bags; freeze for later use.
Say, with all the debate about the safety of BPA (Bisphenol A) in plastic containers, you might be wondering about ice cube trays. BPA is a plasticizer used to make plastic hard. Therefore, it's not ideal for ice cube trays, which require flexibility to allow the user to pop out cubes. Rubbermaid plastic ice cube trays do not contain BPA. Nonetheless, you'll find plenty of marketers willing to promote silicon and stainless steel trays as BPA-free, implying plastic trays contain BPA.
