Creamy Poblano Sauce

Creamy Poblano Sauce made with roasted poblano peppers, garlic, and Mexican crema. A smooth, smoky sauce perfect for tacos, chicken, enchiladas, and pasta.

Prep Time15

Cook Time10

Total Time25

Servings: tablespoons

Calories: 15kcal

Author: Karin and Ken

Ingredients

3 poblano peppers
1 tablespoon olive oil
¼ cup chopped white onion
2 cloves garlic minced
½ cup Mexican crema or sour cream
1 lime zested and juiced
4-5 stalks fresh cilantro
Salt to taste

Instructions

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 (roughly 5-10 minutes but watch closely and rotate frequently). Transfer to a bowl and cover with a plate or plastic wrap to steam for about 10 minutes.
Once the peppers have steamed, peel off the charred skin. Remove the stems and seeds, then roughly chop the flesh.
In a skillet, heat the butter or oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 to 5 minutes. Remove from heat.
Transfer the cooked onion and garlic to a blender. Add the chopped poblano peppers, cilantro and crema. Blend until completely smooth.
Stir in lime juice and zest.
Serve warm over grilled chicken, tacos, enchiladas, roasted vegetables, or pasta.

Notes

Char the peppers well for maximum flavor. Don’t rush this step. The deeper the blister on the poblano skin, the smokier and richer your creamy poblano sauce will taste.
Steam before peeling. Covering the roasted peppers for 10 minutes loosens the skins and makes them easier to peel without tearing the flesh.
Blend until ultra smooth. Allow the blender run a little longer than you think you need to for the perfect texture.
Adjust thickness to match your dish. For tacos or enchiladas, keep it slightly thick. For pasta or as a drizzle over chicken, thin it with a splash of broth or milk.

Nutrition