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Roasted Poblano-Parsley Sauce

  • Total Time:
  • Servings: Makes about 1 cup

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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KEY: Fall, Design, Roasting, Barbecue/Cookout, Father's Day, Mexican, Southwestern/Tex-Mex, Sauces & Condiments, Fast, Healthy, Make Ahead

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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

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Watch: How to Make Pork Belly Three Ways

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