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Tomato and Poblano Chile Sauce

Ingredients

2 lrg. poblano pepper

1 tbsp. dried oregano

1/4 tsp. fennel seed

1/8 tsp. red pepper flakes

2 tbsp. extra virgin olive oil

2 clove garlic

1 c. crushed tomatoes, canned

1 1/4 c. beef broth

1 tbsp. tomato paste

sea salt & black pepper to taste

Directions

Place the chilies directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chilies in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chilies. Cut off the stems, cut the chilies lengthwise in half and scrape out any seeds. Roughly chop the chilies. Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 o 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.

Use this sauce for any meat you like, but I used it with the Italian Beef that I made today.