POBLANO SAUCE

Born and raised in upstate New York then lived in Central New Jersey for

30 some years, I would never have tasted or even contemplated trying to cook a poblano, let alone make a sauce. I had never even heard of a poblano pepper until I moved to deep south Texas.

Learning about different cultures and foods is so gratifying. I am proud to say that I can cook Mexican food that is incredibly delicious and low carb at the same time.

Philippians 2:3-4 says "Do nothing out of selfish ambition of vain conceit. Rather, in humility value others above yourselves, not looking to your own interests but each of you to the interests of others."

Cooking foods from different cultures teaches me not just flavors, but the heart of the people. It reminds me that God calls us to value and understand others. So, as you taste this poblano sauce, may it be a small window into someone else's world.

INGREDIENTS

1 cup unsweetened almond milk

1/2 red onion, chopped

2 poblano peppers, seeded and chopped

3 tablespoons garlic, minced

3 tablespoons butter (ghee or margarine for lactose free)

1/2 cup cheddar cheese (I used SO Delicious nondairy cheese)

1/2 cup mozzarella cheese (I used SO Delicious nondairy cheese)

salt and pepper to taste

1/3 teaspoon xanthan gum (mixed in water as a slurry, for those who like a thicker sauce)

DIRECTIONS

1. In a saucepan heat butter on medium-high heat

2. Add onions, peppers and garlic, sauté for 5 minutes

3. Add almond milk and simmer for 10-15 minutes until peppers are soft

4. Add cheeses and stir continually until melted

5. Use immersion blender and blend until you have the consistency you want (this is where I added the xanthan gum for a thicker sauce)

6. Add salt and pepper to taste

This recipe is easy and so delicious. I used this wonderful sauce on chicken can just as easily be used on steak or steamed vegetables. Each serving is one third of a cup and has only 4.6 net carbs.

I hope you enjoy this recipe and please let me know how yours turned out.