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Roasted Poblano Sauce

  • Yield: 2 cups


  • 1 tablespoon olive oil
  • 1/2 cup peeled, seeded, chopped roasted poblano peppers (about 2)
  • 1/2 cup chopped roasted onion (1 small)
  • 2 teaspoons minced garlic
  • 1 teaspoon Southwest seasoning
  • Salt and black pepper
  • 3 cups chicken stock
  • 3 tablespoons heavy cream


  • In a saucepan combine oil, poblano peppers, onions, garlic and Southwest seasoning; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth.