Title: Roasted Chili Sauce
Categories: Essnce10
Yield: 1 servings

3 Poblano peppers; roasted,
-peeled
3/4 c Chopped onion
4 Fresh kernelless corn cobs;
-reserved from
Another recipe
3/4 c Cream
Salt; to taste
Freshly-ground black pepper;
-to taste

In a saucepan combine all ingredients with 1/2 cup water, bring to a boil,
reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender
and puree. Adjust seasoning with salt and pepper. This recipe yields about
1 1/2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.