Recipe courtesy of Paradise Valley Burger Company
Save Recipe Print
Total:
1 hr 55 min
Active:
1 hr 35 min
Yield:
20 servings
Level:
Intermediate
Total:
1 hr 55 min
Active:
1 hr 35 min
Yield:
20 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a hand-held immersion blender

To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds.

Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Penne alla Vodka

Recipe courtesy of Ree Drummond

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Ice Cream Ball Fondue

Recipe courtesy of Gale Gand

Tahitian Ice Cream

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.