4

N/A

Garlic Cloves Smashed

4

N/A

Serranos, Jalapenos or your favorite spicy pepper, seeded if you must

2

N/A

Poblanos, seeded and diced

2

Cup(s)

Almond Milk, unsweetened, no flavorings

1

Pinch(es)

Sugar/Agave to taste

1

Dash(es)

Salt to taste

1

Cup(s)

Your favorite stock

1 - Sauté the vegetables in olive oil with a dash of salt until they are softened and fragrant

2 - Add in 1 cup stock and 2 cups almond milk, set to simmer on low for about 20 minutes

3 - Taste for Salt and bitterness, you may need to add a touch of sugar or agave to counteract any bitterness in the peppers (depending on the time of year)

4 - Blend until smooth, I use an Immersion blender

5 - To finish you may want to stir in a cornstarch slurry to thicken, but I just serve the sauce on the bottom and put my protein on top for the look of it.