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Creamy Poblano Sauce
author
Maricruz Avalos Flores
6
This Poblano sauce is creamy, herbaceous, and with a hint of smoky taste thanks to the roasted poblanos. It goes great with chips, tacos, burritos, for tossing with pasta or as a dressing for salads.
prep
5
minutes
minutes
cook
15
minutes
minutes
Resting time
15
minutes
minutes
total
35
minutes
minutes
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PIN
Equipment
Blender or food processor
Ingredients
▢
4
large
poblano peppers
(about 2.5oz each)
▢
1
cup
Mexican crema
(or sour cream, crème fraîche, or Greek yogurt)
▢
6
sprigs
cilantro
(optional)
▢
1
garlic clove
(or more, to taste)
▢
salt
(to taste)
Instructions
Place chile poblanos on a baking tray and roast under the broil until the skin of the peppers is wrinkled and charred on all sides (read note 1).
Once done, place the peppers in a container or bowl, cover them, and leave them to "sweat" for 15 minutes.
Peel off the skin and discard the stem. Open the peppers and remove the seeds and membranes.
Add roasted poblanos to a blender along with cream, cilantro (optional), garlic, and 1 teaspoon of salt.
Blend until nicely smooth. Adjust salt to taste.
Transfer to a bowl and serve or place in a glass container and store for later.
Notes
You can also roast the peppers on the open flame of your stovetop, use kitchen tongs to turn them constantly so they don't burn.
You can make this poblano sauce thinner by adding a little bit of water or milk, I prefer water so it doesn't taste too "dairy".
If your salsa is too spicy, you can also add a little bit more cream to tone down the spiciness.
On the other hand, if you want to add more spiciness, we recommend to roast also 1 or 2 jalapeño peppers and add them to the sauce.
Nutrition Information
Calories:
93
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.01
g
|
Cholesterol:
21
mg
|
Sodium:
167
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
732
IU
|
Vitamin C:
89
mg
|
Calcium:
76
mg
|
Iron:
0.4
mg
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