Tanya’s Spaghetti Verde
This is a must try sauce recipe with a unique flavor that will have your guests asking for seconds. You can serve this sauce over fish, chicken, meat or pasta. Make it ahead of time and serve it hot or cold. This recipe is very simple once you are comfortable roasting chilies. The flavor is exquisite and well worth a try.
- 2 Tbs Butter Coconut oil or Almond oil for gluten/casein free
- 1/2 Onion diced
- 3 Celery sticks finely chopped
- 2 Cloves Garlic
- Beet greens from 3 beets, chopped
- 8 Ounces Canadian bacon diced, optional
- 1 Tsp Organic powdered chicken stock use powdered vegetable broth for vegan
- 1 Cup Sour Cream Coconut milk for gluten/casein free
- 5-6 Poblano chiles
- Spaghetti or your favorite pasta (Gluten free if desired)
To roast chilies
- Gather your ingredients and turn your gas burners to medium-high heat.
- Place 1 chile directly on each burner and roast, turning occasionally with tongs until blackened and blistered on all sides, about 5 to 7 minutes.
- If you have an electric stove, heat the broiler to high and arrange a rack in the upper third of the oven.
- Place all of the chilies directly on the rack.
- Broil, turning occasionally with tongs, until the chilies blacken and blister on all sides, about 8 to 10 minutes.
- The chilies will be softer using the broiler rather than a direct flame. Remove and put in a heat proof sealed container. You can use a ziplock baggie.
- Cover tightly and let the chilies steam until cool enough to handle, about 15 minutes.
- Using a butter knife, scrape away and discard the burnt chile skins, cut off the stem and discard the seeds.
To prepare the sauce
- Chop the leaves from the beets into small pieces.
- In a blender, add the chilies, sour cream and powdered broth and blend and set aside.
- In a skillet add the butter, celery, garlic, beet leaves and onion and sauté until soft.
- Add the chili mixture to the skillet.
- Add the bacon to the mixture and heat through.
- Serve over pasta, veggies, fish, chicken or meat.