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MEET THE GROWERS
Gene Bianchi
Bianchi Farms
De Luz, California
Gene Bianchi spent the early part of his career as a math and physics teacher and later worked as educational counselor. He also dabbled in real estate and construction before becoming an avocado grower years ago. His grove is organic and is a certified...
POBLANO SAUCE FOR GARNISH
Categories
- Soups
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Chef Gerry Kent, The Forge in Temecula, CA
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
1.000
1
cup
vegetable stock
-
1.000
1
tsp.
dried Poblano chili, roasted over open Flame with the seeds and skin removed
-
1.000
1
ea. Pasilla chili, stem and seeds removed
-
0.250
¼
cup
onion, diced
-
0.250
¼
cup
lime juice
-
0.000
salt and pepper to taste
Instructions
- Heat vegetable stock with poblano, pasilla, and onion. Once dried chili is soft, remove from heat and blend on high until pureed. Add lime juice, finish with salt and pepper.
Serving Suggestions:
Try this delicious sauce with Chef Gerry Kent's California Avocado Corn Chowder!
To read more about Chef Gerry Kent, click here
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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