Roasted Poblano-Parsley Sauce

Ideal on grilled meats and roasted vegetables, this sauce is smoky (from roasted poblano), tangy (from pureed feta) and a little sweet (from parsley).


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  • Total Time:
  • Servings: Makes about 1 cup

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  • 1 large poblano chile—roasted, skinned, seeded and chopped
  • 2 cups packed flat-leaf parsley leaves
  • 1/2 cup crumbled feta cheese
  • 6 tablespoons vegetable oil
  • 1 large garlic clove, minced
  • 2 teaspoons freshly squeezed lime juice
  • Salt

How to make this recipe

  1. In a food processor, pulse the poblano chile with the flat-leaf parsley, feta cheese, vegetable oil and garlic until pureed. Stir in the lime juice and season with salt.

Serve With

Grilled bread, grilled meats or sliced tomatoes.

Contributed By Published August 2009

472588 recipes/roasted-poblano-parsley-sauce 2013-12-06T23:45:33+00:00 Marcia Kiesel fall|design|roasting|barbecue-cookout|fathers-day|mexican|southwestern-tex-mex|sauces-and-condiments|fast|healthy|make-ahead august-2009,roasted poblano,herb sauce,meat sauce,Marcia Kiesel,poblano chile and parsley sauce recipes,roasted-poblano-parsley-sauce 472588

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