Green Chili, Bacon and Vodka Cream Sauce

Total Time:
1 hr 55 min
Prep:
15 min
Inactive:
20 min
Cook:
1 hr 20 min

Yield:
20 servings
Level:
Intermediate

Ingredients
  • 10 poblano peppers
  • 1/4 cup olive oil, plus more for roasting the peppers
  • 1 cup sliced bacon
  • 1 large red onion, diced
  • 2 heads garlic, cloves separated, peeled and thinly sliced
  • 1 jalapeno, thinly sliced
  • Salt and black pepper
  • 2 quarts heavy cream
  • 1 cup vodka, such as Absolut
  • 1 bunch fresh cilantro
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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