Why You’ll Love This Recipe

Poblano Cream Sauce is a rich, smoky, and slightly spicy sauce that adds bold flavor to everything from tacos and enchiladas to grilled meats and roasted vegetables. Made with roasted poblanos, garlic, and cream, it’s velvety smooth and easy to prepare. This sauce elevates any dish with a delicious Southwestern flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

poblano peppers (roasted, peeled, and seeded)garlic cloves (minced)white onion (chopped)olive oil or butterheavy creamchicken or vegetable brothlime juicecilantrosaltblack pepperoptional: cumin or smoked paprika

directions

Roast poblanos over an open flame or under a broiler until skin is blistered.

Place in a bowl, cover, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.

In a skillet, heat olive oil or butter over medium heat.

Add onion and garlic, sauté until soft and fragrant.

Transfer sautéed mixture and roasted poblanos to a blender.

Add cream, broth, lime juice, cilantro, salt, and pepper. Blend until smooth.

Pour mixture back into the skillet and simmer over low heat for 5–7 minutes until thickened slightly.

Taste and adjust seasoning. Serve warm.

Servings and timing

This recipe yields approximately 1½ to 2 cups of sauce.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Use sour cream or Greek yogurt for a tangy version.

Add jalapeños for extra heat.

Stir in cheese (like cotija or queso fresco) for a cheesy twist.

Make it vegan by using coconut cream and vegetable broth.

Add fresh spinach or corn for texture and depth.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat, stirring frequently. Not recommended for freezing due to the cream base.

FAQs

Can I use canned poblano peppers?

Fresh is best for flavor, but canned can work in a pinch—rinse and drain first.

How spicy is this sauce?

Mild to medium—poblanos are typically mild, but you can add heat as desired.

Can I make it dairy-free?

Yes, use full-fat coconut milk or a plant-based cream.

Is it good cold?

It’s best warm but can be served at room temperature as a dip or drizzle.

What can I serve it with?

Tacos, enchiladas, chicken, steak, fish, roasted vegetables, or eggs.

Can I make it ahead?

Yes, make it a day in advance and reheat when ready to serve.

How do I thicken it?

Simmer to reduce or add a small spoon of cornstarch slurry if needed.

Can I freeze it?

Not recommended—cream-based sauces can separate when thawed.

What’s the best blender for this?

Any high-speed blender or food processor will work.

Can I use this as a pasta sauce?

Yes! It pairs wonderfully with pasta and grilled shrimp or chicken.

Conclusion

Poblano Cream Sauce is a flavorful, creamy addition that brings smoky, zesty flair to a wide range of dishes. With its simple prep and versatile uses, it’s a delicious way to spice up everyday meals and impress with bold Southwestern taste.