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.