Description
Creamy Poblano Sauce is a smooth and smoky Mexican sauce made from roasted poblano peppers, garlic, and Mexican crema. Perfectly versatile, it enhances tacos, chicken, enchiladas, roasted vegetables, and pasta with its rich and vibrant flavor.
Ingredients
Poblano Peppers
- 3 poblano peppers
Sauté
- 1 tablespoon olive oil
- ¼ cup chopped white onion
- 2 cloves garlic, minced
Sauce Base
- ½ cup Mexican crema or sour cream
- 1 lime, zested and juiced
- 4-5 stalks fresh cilantro
- Salt to taste
Instructions
- Roast the Poblanos: Roast or char the poblano peppers over an open flame or 5 inches under your broiler until the skin is mostly black on all sides, about 5-10 minutes. Rotate frequently for even charring.
- Steam the Peppers: Transfer roasted peppers to a bowl and cover with a plate or plastic wrap; let them steam for 10 minutes to loosen the skin.
- Peel and Prep: Peel off the charred skin carefully, remove stems and seeds, then roughly chop the pepper flesh.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté for 3 to 5 minutes until softened and fragrant, then remove from heat.
- Blend the Sauce: In a blender, combine the sautéed onions and garlic, chopped poblanos, fresh cilantro, and Mexican crema. Blend until completely smooth.
- Add Lime: Stir in lime juice and zest into the blended sauce, adjusting salt to taste.
- Serve: Serve the creamy poblano sauce warm over grilled chicken, tacos, enchiladas, roasted vegetables, or pasta.
Notes
- Char the peppers thoroughly for maximum smoky flavor; don’t rush this process.
- Steaming the peppers post-roast makes peeling easier and preserves the flesh.
- Blend until ultra smooth for the best creamy texture.
- Adjust sauce thickness with broth or milk if using as a drizzle or pasta sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
