Description
Poblano Sauce is a creamy and mildly smoky green sauce made from roasted poblano peppers, blended with garlic, onion, and cream for a rich and velvety finish. This easy poblano cream sauce is perfect for tacos, enchiladas, grilled meats, and vegetables, adding depth of flavor without intense heat.
Ingredients
- Poblano peppers
- Olive oil or butter
- Onion (chopped)
- Garlic (minced)
- Heavy cream or sour cream
- Chicken or vegetable broth
- Cumin
- Salt
- Black pepper
- Lime juice
- Fresh cilantro (optional)
Instructions
- Roast poblano peppers over an open flame or in the oven until skins are charred and blistered.
- Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and chop.
- Heat olive oil or butter in a skillet over medium heat. Sauté onion until soft.
- Add garlic and cook briefly until fragrant.
- Stir in chopped poblano peppers and cook for a few minutes.
- Add broth and simmer for 5–7 minutes.
- Transfer mixture to a blender and blend until smooth.
- Return to the pan, stir in cream or sour cream, and season with cumin, salt, pepper, and lime juice.
- Simmer gently until slightly thickened.
- Garnish with cilantro if desired and serve warm.
Notes
Roasting enhances the smoky flavor—don’t skip this step.Remove all burnt skin to avoid bitterness.Adjust consistency with extra broth if needed.Use sour cream for a tangier finish or heavy cream for richness.
