Roasted Poblano Pepper Gravy

Serving Size

  • 1 Gallon or 32 4 oz servings 


  • Chef’s Companion Low Sodium Pepper Gravy 
  • Poblano Peppers, roasted, peeled, seeded 
  • Water, heated to 180-200°F 


  • 24 oz bag 
  • 8 ea (or 1 lb) 
  • 1 gal 


  1. Turn flame on burner or on broiler. Put peppers directly into flame and char evenly on all sides. Put in bowl, cover with plastic and let cool. 
  2. Scrape skin and char from peppers, open and remove seeds and core. 
  3. Put peppers in a blender with 2 cups water and puree. 
  4. Add pureed peppers to water and bring to 180-200°F 
  5. Whisk in Chef’s Companion Low Sodium Pepper Gravy Mix and let cook about 10 minutes. Put in warmer, hold for service. 

Products In This Recipe




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