Why You’ll Love This Recipe
Poblano Cream Sauce is a rich, velvety, and mildly spicy sauce that adds depth and flavor to a wide variety of dishes. Made with roasted poblano peppers and cream, this sauce has a smoky, slightly earthy flavor that pairs perfectly with chicken, pasta, enchiladas, or even grilled vegetables. It’s easy to make and brings a gourmet touch to everyday meals.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
poblano peppersgarliconionsour creamheavy creamchicken or vegetable brotholive oilsaltpepperlime juicecilantro (optional for garnish)
directions
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered.
Place the peppers in a bowl and cover with a lid or plastic wrap to steam for 10 minutes.
Peel off the skins, remove the seeds and stems, and roughly chop the peppers.
In a skillet, heat olive oil over medium heat and sauté chopped onions and garlic until translucent.
Add the chopped poblanos and cook for another 2-3 minutes.
Transfer the mixture to a blender, add sour cream, heavy cream, and broth, then blend until smooth.
Return the sauce to the skillet and simmer over low heat for 5-10 minutes, stirring occasionally.
Season with salt, pepper, and a squeeze of lime juice to taste.
Garnish with chopped cilantro if desired and serve warm.
Servings and timing
This recipe yields about 2 cups of sauce.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Add a handful of spinach or kale for extra greens and nutrients.
Stir in grated cheese like cotija or parmesan for a richer sauce.
Use Greek yogurt instead of sour cream for a tangier flavor.
Add a touch of cumin or smoked paprika for additional depth.
storage/reheating
Store Poblano Cream Sauce in an airtight container in the refrigerator for up to 5 days.Reheat gently in a saucepan over low heat, stirring frequently to prevent separation.You can also freeze the sauce for up to 1 month—thaw in the fridge and stir well before reheating.
FAQs
How spicy is poblano cream sauce?
Poblano peppers are generally mild, so the sauce has a gentle heat that’s not overwhelming.
Can I use canned poblanos?
Yes, but fresh roasted poblanos will give a better smoky flavor and texture.
What can I serve with poblano cream sauce?
It pairs well with chicken, fish, pasta, rice, tacos, enchiladas, or roasted vegetables.
Is this sauce gluten-free?
Yes, this sauce is naturally gluten-free.
Can I make it vegan?
Yes, substitute the sour cream and heavy cream with plant-based alternatives and use vegetable broth.
How can I make the sauce thicker?
Simmer it longer or add a spoonful of cream cheese or a cornstarch slurry.
Can I make it ahead?
Yes, it stores well and flavors deepen after a day in the fridge.
What blender works best?
A high-speed blender yields the smoothest texture, but any standard blender will work.
Do I need to peel the poblanos?
Yes, peeling helps achieve a smoother sauce and removes bitter skin.
Can I make it without broth?
Yes, you can use water, but broth adds more flavor.
Conclusion
Poblano Cream Sauce is a simple yet elegant addition to your cooking repertoire. Whether you’re dressing up weeknight chicken or adding flair to enchiladas, this sauce delivers creamy comfort with a mild kick. Try it once and you’ll find yourself reaching for it again and again.
PrintPoblano Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A rich and creamy poblano sauce made with roasted poblano peppers, garlic, onion, and cream, perfect for drizzling over tacos, enchiladas, or grilled meats.
Ingredients
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon sour cream (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lime juice (optional)
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred on all sides. Place them in a sealed container or plastic bag for 10 minutes to steam, then peel off the skins, remove the seeds, and roughly chop.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Transfer the roasted poblanos, sautéed onion and garlic, and broth to a blender. Blend until smooth.
- Pour the blended mixture back into the skillet over medium heat. Stir in the heavy cream and bring to a gentle simmer.
- Add sour cream if using, and stir until smooth.
- Season with salt, pepper, and lime juice to taste.
- Simmer for a few more minutes until the sauce thickens slightly, then remove from heat.
Notes
- For a spicier sauce, add a jalapeño or leave in some poblano seeds.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, use plant-based cream and broth.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
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