At Woodberry Kitchen in Baltimore, chef-owner Spike Gjerde and his preservation team make this sauce using padron, espelette or fish peppers, but the recipe also works well with widely available fresh poblanos.
The sauce can be used to dress roasted vegetables and grilled meats, or in tacos.
Make Ahead: The garlic needs to be confited for 1 1/2 hours. The sauce can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 6 months.
Servings: 1.5 cups
- 1 cup plus 2 tablespoons canola oil (may substitute another vegetable oil)
- 6 cloves garlic
- 2 large yellow onions, cut into halves then thinly sliced
- 1 pound (about 4 large) pobano peppers
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
Line a small plate with a few layers of paper towels.
Warm 1 cup of the oil in a small saucepan over low heat. Add the garlic and slow-cook until they are golden and soft, about 1 1/2 hours. Transfer the cloves to the lined plate to drain. Discard the cooking oil.
Meanwhile, heat a large saute pan over medium-low heat. Add 1 tablespoon of the oil and the onions; toss to coat. Cook for about 50 minutes, stirring occasionally, until the onions are soft and caramelized.
Position an oven rack 4 to 6 inches from the broiling element; preheat to broil. Have a small baking dish at hand.
Toss together the poblanos and the remaining tablespoon of oil in the baking dish until the peppers are well coated. Broil until they are well blistered, about 12 minutes.
Combine the confited garlic, caramelized onions and roasted poblanos in a food processor, along with the vinegar, salt and pepper. Pulse to form a smooth puree, then use a spatula to push the puree through a fine-mesh strainer into a storage container. Discard the solids left in the strainer.
Taste and adjust the seasonings as needed. Serve right away or cool, cover and refrigerate or freeze.
Adapted from a recipe by Spike Gjerde, chef-owner of Woodberry Kitchen in Baltimore.
Tested by Tim Carman.
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