They say variety is the spice of life. I completely agree, especially when it comes to cooking. While Mike and I do not eat meat, we still have an amazing amount of variety in our diet. Think that’s mostly because I get sick of cooking the same things and he will pretty much eat whatever I put in front of him. So, we have some fun with our meals!
But, what if you’re drawing a blank? Have nothing in the fridge? Don’t feel like being creative after a 10 hour workday!?
Last weekend we went to Sonoma & San Francisco – half for play, half for work. Right before we left, I was using up all the food we had in the fridge and couldn’t seem to think of anything to do with the poblano, jalepeno and Anaheim pepper. You bet your beets I wasn’t going to throw them out. So, I threw them in the oven at 375 for 15 minutes, let them cool, then threw them in a freezer tight container. Then we hit the road!
Well, tonight I thawed those bad boys and made a fabulous pepper sauce to pair with amazing chili rellenos.
Roasted poblano pepper sauce
3-4 medium-hot peppers roasted (375 for 15 minutes)
1/3 cup of vegetable broth
Small handful of cilantro
Juice from two slices of lime