Roasted Red pepper poblano sauce

I love fire! I jump at any chance I get to use fire in my cooking.  So, for this recipe I tossed some peppers right on the stovetop to give them a nice char and smoky flavor. I use this sauce to complement meat dishes like a chicken and steak.
1 poblano
1 red pepper 
3 Serrano peppers
4 cloves garlic
1 medium onion
1 tablespoon chili powder
1 cup of onions
1/2 tsp hot paprika
1/2 tsp cinnamon 
1/4 tsp nutmeg 
1 tsp cumin
3 sprigs of thyme
2 cup vegetable broth
6oz tomato paste
14oz canned tomatoes
Salt and pepper to taste. 

  • Roast poblano and red and Serrano peppers over open flame or in oven on broil until skin in charred. 
  • Immediately place in an ice bath. When cool, peel the skin. May leave the skin on for more flavor. Rough chop.
  • Finely chop garlic and onions. Place in pan with 1tbsp olive oil. Cook until translucent. Add the peppers. Thoroughly coat with seasonings. 
  • Add remainder of ingredients and let simmer for 20 min. 
  • Remove from heat. Carefully add to blender and blend until smooth. You may strain,  if necessary.