This was a new sauce I tried after reading about La Esquina’s chef and how easy his signature sauces are to make. The salsa verde was easy with tomatillos, lime juice, cilantro and avocado. It was delicious with shrimp and then yummy used in the fish and rice I made with the leftover sauce. This particular sauce used a particular kind of dried Mexican chilies I couldn’t find at the store… so, I decided to make some substitutions. I am sure the actual sauce is delicious especially since my version was yummy as well.
I recently made my way to the La Esquina brasserie and the food was unbelievable.. by far the best Mexican food I have had in New York. It is hard to get reservations but it is definitely worth it once you are able to get in there.
Anyway, I roasted poblano peppers, tomatoes, garlic, onion and paired it with raisins. It resulted in a well balanced, delicious sauce. I grilled some steak and served the delicious sauce on top- it was a big hit. I had a lot leftover and made a delicious stew.. recipe to follow…
- 2 poblano peppers, halved and deseeded
- 6 plum tomatoes, halved
- 4 garlic cloves, skin on
- 1 small red onion, skin off and quartered
- 1 tablespoon extra virgin olive oil
- 1 ½ cups water
- ½ cup golden raisins
Add the peppers, tomatoes, garlic and onion onto a lined cookie sheet. Drizzle oil and salt. Roast under a broiler till vegetables are charred, about 20 minutes. Take the tomato and garlic skins off. Add the roasted vegetables to a medium saucepan. Add the water and raisins. Bring to a boil and turn the heat down to a simmer. Cook for 15 minutes or till the vegetables are soft. Transfer all ingredients to a blender till smooth.
Serve with grilled steak.