Life Tastes So Good

Exploring life one taste at a time.

Roasted Poblano Pepper Alfredo Sauce

“I  grill, therefore I am.”
Alton Brown

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I love all things spicy. No really. I do. I saw a version of this alfredo sauce in a jar and though, “I bet I can make that”. So I ‘googled’ and tested, and tested more. I wrote everything I did as I did it while cooking. However I did leave out the helpful tip about using real oven mittens when trying to handle hot peppers. Take caution my friends. Other than that enjoy this simple sauce that takes you to new levels in a not so hard way. Impress family or friends with your culinary skills! I’ll keep your secret on how easy it was to make.

RoastedPP Alfredo with writing

Roasted Poblano Pepper Alfredo Sauce

3 poblano peppers, roasted skins peeled & 1/2 of a red bell pepper

1 clove garlic

4 c milk, heavy cream, or half and half

1 medium onion, diced

1/3 c flour

4 tbsp butter

1 tsp of sugar

1/2 c grated Parmesan (Romano or Grana Padano can substitute)

Pepper

Olive oil

Roast the peppers in the oven, grill (I used the grill) cool and remove skins and seeds.

 Once they are cool, food processor and pulse peppers and garlic, take caution not to over pulse, you want the peppers to still be a tad on the chunky side, think salsa style.

 In a medium-size pot, sauté onions in 2 tbsp olive oil, over medium heat until they soften, add in butter. When butter is completely melted, add flour, at the point you would want to stir using a whisk at a slow and constant pace and add milk.

 Whisk until sauce until there are no lumps.

Add poblano peppers and continue to whisk often and allow mixture to thicken.

 Cook your favorite pasta according to directions, and server over pasta.

(I also served ours with grilled chicken that was lightly seasoned with salt and pepper cooked with olive oil)

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