Poblano Cream Sauce
An easy poblano cream sauce made with roasted poblano peppers, sour cream or Mexican crema. Great on tacos, burritos, and more!
Servings: 12 servings
Ingredients
- 1 pound poblano peppers (about 4-5)
- ⅓ cup sour cream or Mexican crema
- ¼ cup cilantro
- 4 cloves garlic
- 3 tablespoons whole milk
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
Instructions
- Add the poblano peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible.
- Make a vertical slit down one side of the peppers and remove the seeds and veins.
- Transfer the roasted poblanos to a blender and add the sour cream, cilantro, garlic, milk, lime juice, and salt. Blend until smooth. Taste and add more salt if needed.
Notes
- Yields: This recipe makes a total of 1 1/2 cups of sauce.
- For a more pronounced smoky flavor, leave some pieces of charred skin from the poblano peppers to be blended into the sauce.
- Too spicy? If the poblano cream sauce is too spicy for your liking, blend ¼ - ½ an avocado to help mellow out the spice. Just note it will thicken the sauce, and you may have to adjust the milk ratio accordingly.
- Don’t have a broiler? You can roast the poblano peppers over an open flame on the stovetop, turning frequently until charred.
- Make it extra creamy by using half-and-half or heavy cream instead of whole milk.
Nutrition
Serving: 2tablespoons | Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 199mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 32mg | Calcium: 17mg | Iron: 0.2mg