Roasted Poblano–Parsley Sauce


  • 2 teaspoon(s) freshly squeezed lime juice
  • 2 cup(s) packed flat-leaf parsley leaves
  • 6 tablespoon(s) vegetable oil
  • 1 large garlic clove
  • 0.5 cup(s) crumbled feta cheese
  • 1 large poblano chile—roasted
  • Salt

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.

View full recipe at Food & Wine


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