• Vegetable cooking spray
  • ½ cup chopped cilantro
  • 1 poblano pepper
  • ¼ cups chopped green onions
  • 1 clove garlic, minced
  • ¼ cup water
  • 2 tablespoon no-salt-added tomato paste
  • teaspoon salt
  • teaspoon pepper


Roast, peel and seed the poblano pepper and puree with the cilantro. Combine wine, vinegar, onion, garlic, salt and pepper in a saucepan and bring to a boil over high heat. Reduce heat and simmer until liquid is reduced by half. Add cream and cook 10 minutes longer or until thickened. Lower heat and whisk in the butter, a few pieces at a time. Add pureed peppers and mix well. Strain. Serve warm or at room temperature.



MacGourmet downloadCilantro Cream Sauce. To import, drag image to your MacGourmet recipe box.


Terry Pogue


4 servings