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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Two types of chiles provide smoky heat to this sauce, which goes with any type of meat or poultry burger. It's also great with oven fries or chicken fingers. Ingredients:
1 poblano chile (about 5 ounces) |
1 cup ketchup |
2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles) |
1/2 teaspoon ground cumin |
Directions:
1. Preheat broiler.
2. Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
3. Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.
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