Creamy Poblano Sauce

servings

This creamy poblano sauce is made with roasted poblano peppers, Mexican crema, garlic, and herbs for a smoky, silky Mexican green sauce. It is perfect for tacos, enchiladas, burritos, pasta, grilled meats, or as a dip for chips

prep 5

cook 15

Resting time 15

total 35

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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

Roast the poblanos

Place poblano peppers on a baking tray and broil until the skin is blistered and charred on all sides. Turn as needed for even roasting.
Transfer to a bowl, cover, and let them steam (“sweat”) for about 15 minutes to loosen the skin.
Peel off the skin, remove stems, seeds, and membranes.

Blend the sauce

Add roasted poblanos, crema, garlic, cilantro (if using), and salt to a blender.
Blend until completely smooth and creamy. Taste and adjust salt if needed.

Serve or store

Serve immediately or store in a sealed container in the fridge for later use.

Notes

You can roast poblanos directly over a gas flame for extra smokiness, turning them with tongs.
Add a splash of water or milk to thin the sauce if needed (water keeps the flavor more neutral).
To reduce heat, add more crema or sour cream.
To increase spice, blend in 1–2 roasted jalapeños.

Nutrition Information