Roasted Poblano Pepper Gravy

Roasted Poblano Pepper Gravy

Using Chef’s Companion Low Sodium Pepper Gravy A classic Country style pepper gravy with a Latin kick from roasted poblano chili peppers. A Perfect Gravy for a smothered Chorizo and Egg Breakfast Skillet, a Latin twist on biscuits and gravy, Fried Chicken or Chicken Tamales.

 

Serving Size

  • 1 Gallon or 32 4 oz servings

Ingredients

  • Chef's Companion Low Sodium Pepper Gravy
  • Poblano Peppers, roasted, peeled, seeded
  • Water, heated to 180-200F

Measurement

Meas.

  • 24 oz bag
  • 8 ea (or 1 lb)
  • 1 Gallon

Instructions

  • 1:
    Turn flame on burner or on broiler. Put peppers directly into flame and char evenly on all sides. Put in bowl, cover with plastic and let cool.
  • 2:
    Scrape skin and char from peppers, open and remove seeds and core.
  • 3:
    Put peppers in a blender with 2 cups water and puree.
  • 4:
    Add pureed peppers to water and bring to 180-200F
  • 5:
    Whisk in Chef’s Companion Low Sodium Pepper Gravy Mix and let cook about 10 minutes. Put in warmer, hold for service.