A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)
If I had to pick my favorite thing about Mexican food, it would be all the sauces and salsas made with chile peppers.
Hands. Freaking. Down. I’m all about the sauces.
They add so much flavor and depth to Mexican dishes that if something I’m eating is ever a little too bland or just plain boring, I simply add some sauce or salsa and I’m good to go. Easy fix! (A legitimate trained chef would probably call that cheating, but oh well. This is real life. I’m just using the salsa to it’s fullest potential. 😉 )
Oh, and let’s not forget that chile pepper sauces are part of the best appetizer combo ever created – chips and salsa. Happy hour would be so sad without it!
But let’s not go down the salsa-less happy hour rabbit hole. It’s never going to happen and I refuse to think that’s what the future holds. Let’s instead bask in the deliciousness of one of my favorite chile pepper sauces, this Easy Roasted Poblano Cream Sauce.
To make this sauce, I used poblanos because they have a really good combination of heat and flavor. Compared to jalapenos, poblanos aren’t very spicy but they’re extremely flavorful, especially when roasted.
Mixed in with some sauteed onions, garlic and a pinch of salt, they’re on a whole different level. A rich and complex level that is definitely where you want this sauce to be.
For the creaminess factor, I used some full-fat sour cream as the base and just blended all of the ingredients together until smooth. Or if you’re looking to add a little extra protein in your diet, you can substitute some full-fat plain Greek yogurt for the sour cream instead.
Once the poblano cream sauce is made, there are a million different ways to eat it! Here are just a few of my favorite ways.
- in chicken burritos
- on top of baked chicken
- on some fish tacos
- as an enchilada sauce
- as a condiment on grilled cheese
- as a dip for lime tortilla chips
- on scrambled eggs
Pretty much anything you can think of! The possibilities are endless.
I’ve currently got a jar of this magical sauce in the fridge and I’ve been putting it on EVERYTHING. Seriously everything. Except dessert. That’s probably gross, though I’ve never tried it soo…maybe it’s not so bad? 😉
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 cup diced onions
- 2 teaspoons garlic, minced (about 2 cloves)
- 8 ounces sour cream
- 1/2 cup chopped cilantro
- salt, to taste
- Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.
- Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
- While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
- Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.
- Enjoy immediately or transfer into a glass jar and store in the fridge for up to 2 weeks.