Instructions: In a saucepan combine oil, poblano peppers, onions, garlic and Southwest Spice; 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.

This recipe yields 2 cups of sauce.

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