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
Units
Scale
- 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