Secret Sauce.

You want to know a secret? Well, I actually don’t have a secret for you today. All that I can tell you is that it is 7:03 a.m. and I have already had 1 cup of coffee and I feel like I need 3 more. Like, asap! Today I am doing some temp work for a company down on the island, south of these here parts. I’m ecstatic about the work, and even more excited that I will be on my old stomping grounds. I attended my first year of college down in Galveston and let’s just say, I channeled my inner Bob Marley from time to time. Well, only if Bob Marley would hit the local coffee shops and listen to no-name guitarists sing hippie songs. Yep, I did that…all while studying. 
Now, history is about to repeat itself next summer when I enter the nursing program at UTMB. Oh boy! I for see 5 cups of coffee a day, and hell, I might even grab the microphone at the local coffee shop to sing at the rate things are going. 
Let’s talk about food, shall we? You know that green sauce that they serve at Tex-Mex restaurants? It’s really called that green sauce! Seriously. Well, I just unknowingly re-created it, in a healthier form. Well, if you don’t know about this green sauce or if you are from Northern California where green sauce is non-existent is queso is grated cheese, let me fill you in. 
This is all you need to know. Green sauce. The Slather it on just about anything you can get your hands on…this includes tortilla chips, grilled chicken salad, and warm flour tortillas with pinto beans…hell, drink it from a straw. 
Anyway, last night for dinner I was thinking Mexican flavors, and what says Mexican flavors better than a roasted poblano pepper?

I put that spicy pepper in a food processor with a bunch of cilantro, garlic, a pinch of salt, and some Greek yogurt (because Greek yogurt just screams Mexican food, right?).

Holy heck…best idea yet.

I got “super creative” and slathered it on a turkey burger for dinner!
My parents were floored at the flavors, mentioning something like “Chels, you should really bottle this stuff.” 
Chelsy for the win!
Roasted Poblano Cilantro Green Sauce (GF):
1 large poblano pepper
1 T. extra-virgin olive oil
1 bunch of fresh cilantro
2 cloves of garlic
1 c. non-fat Greek yogurt
1/2 t. sea salt
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the poblano pepper on the prepared baking sheet and rub with the evoo.
3. Bake for 25-30 minutes or until just tender and the pepper is easily pierced with a fork.
4. Let the poblano pepper cool on the baking sheet. Then, carefully peel off the outer skin of the pepper and discard the seeds.
5. Place the poblano pepper in the food processor with the cilantro, garlic, yogurt, and sea salt. 
6. Process until smooth.
7. Slather on just about anything that you can get your hands on!
Makes about 2 1/2 cups of sauce.


  1. I love love love mexican flavors, as well as greek yogurt sauces. This is screaming my name! I may sub half of the greek yogurt for avocado because if i’m eating mexican, i must have avocado somewhere 😀

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