Poblano Cream Sauce
This rich and smoky Poblano Cream Sauce requires only a few ingredients. It’s a mild but flavorful kick that’s perfect for drizzling over tacos or grilled meats.
Servings: 2 cups
Calories: 519kcal
Ingredients
- 4 Poblano Peppers
- 2 cups Sour cream
- ½ Onion
- 2 Garlic cloves
- ½ bunch Cilantro
- 1 teaspoon Salt (or as desired)
Instructions
- Preheat oven to 400 degrees F.
- Place the poblanos, onion and garlic on a sheet pan.
- Roast for 10 minutes. Remove the onion and garlic.
- Flip the poblanos and return for an additional 7 minutes.
- Once charred on all sides, cover them with plastic wrap to steam for a few minutes.
- Carefully remove the blackened skin.
- Chop off the stem.
- Cut lengthwise and remove the seeds and veins.
- Place sauce ingredients in a blender.
- Blend until smooth.
- Taste for salt. Add more if needed.
Notes
To thin out the sauce, add ¼ cup of milk or evaporated milk. To thicken up the sauce, add cream cheese. The latter will add richness and creaminess.
To Store: Place in the fridge for up to 4 days in an airtight container.
Swap out sour cream for cream mexicana, Greek yogurt, or mascarpone cream.
Optional: Add the juice of ½ lime for some tangy freshness.
Nutrition
Calories: 519kcal | Carbohydrates: 25g | Protein: 8g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 136mg | Sodium: 1244mg | Potassium: 767mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2449IU | Vitamin C: 197mg | Calcium: 270mg | Iron: 1mg