Description
Poblano Cream Sauce is a rich, velvety sauce made with roasted poblano peppers, cream, garlic, and onions. It’s perfect for drizzling over tacos, enchiladas, grilled meats, or vegetables to add a smoky, mildly spicy flavor.
Ingredients
Units
Scale
- 2 large poblano peppers
- 1 tablespoon butter
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice (optional)
Instructions
- Roast the poblano peppers over an open flame, under a broiler, or in a hot skillet until charred on all sides. Place in a covered bowl or sealed bag for 10 minutes, then peel off the skins, remove seeds, and chop.
- In a saucepan, melt butter over medium heat. Sauté onion and garlic for 3–4 minutes until soft and fragrant.
- Add the chopped poblanos and broth. Simmer for 5 minutes.
- Transfer mixture to a blender or use an immersion blender to blend until smooth.
- Return sauce to the pan and stir in heavy cream, salt, and pepper. Simmer gently for 3–5 more minutes until thickened to desired consistency.
- Stir in lime juice if using, and adjust seasoning as needed. Serve warm.
Notes
- Use sour cream or crema instead of heavy cream for a tangier version.
- For extra heat, add a jalapeño with the poblanos before blending.
- Can be made ahead and refrigerated for up to 3 days.
- Delicious over chicken, shrimp, pasta, or roasted vegetables.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg