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.
- 1 Gallon or 32 4 oz servings
- Chef's Companion Low Sodium Pepper Gravy
- Poblano Peppers, roasted, peeled, seeded
- Water, heated to 180-200F
- 24 oz bag
- 8 ea (or 1 lb)
- 1 Gallon
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.