what you need:
yellow onion, chopped, 1 each
garlic clove, 1 each
poblano, roasted, 2 each (or use 4 ounces of diced green chiles, available at most markets)
extra virgin olive oil, 2 Tbs
yellow bell peppers, roasted, seeded, 4 each
yellow tomatoes, large dice, 4 each
apple cider vinegar, 3 Tbs
allspice, 1/4 tsp
garlic clove, 1 each
poblano, roasted, 2 each (or use 4 ounces of diced green chiles, available at most markets)
extra virgin olive oil, 2 Tbs
yellow bell peppers, roasted, seeded, 4 each
yellow tomatoes, large dice, 4 each
apple cider vinegar, 3 Tbs
allspice, 1/4 tsp
canela (mexican cinnamon), 1/4 tsp
turbinado sugar, 1 tsp
turbinado sugar, 1 tsp
water, 1/2 cup
fresh tarragon, chopped, 1/4 bunch
kosher salt, 1/2 Tbs
fresh tarragon, chopped, 1/4 bunch
kosher salt, 1/2 Tbs
corn nuts, 1/2 cup
how you make it:
1. Saute the onion, garlic, and poblano (or green chile) in the EVOO over medium-low heat for 3-4 minutes.
2. Add the bell peppers, tomato, allspice, canela, water, and sugar and reduce the heat to a simmer.
3. Simmer for 12-15 minutes, then add the tarragon, corn nuts, and vinegar.
4. Puree the sauce and season with fleur de sel. Cool.
1. Saute the onion, garlic, and poblano (or green chile) in the EVOO over medium-low heat for 3-4 minutes.
2. Add the bell peppers, tomato, allspice, canela, water, and sugar and reduce the heat to a simmer.
3. Simmer for 12-15 minutes, then add the tarragon, corn nuts, and vinegar.
4. Puree the sauce and season with fleur de sel. Cool.
