Description

This flavorful Poblano Cream Sauce features roasted poblano peppers blended into a rich and creamy base with sour cream and spices, perfect for drizzling over tacos, grilled meats, or roasted vegetables. The roasting of the peppers enhances their smoky flavor, creating a smooth, mildly spicy sauce that adds depth and creaminess to any dish.

Ingredients

Vegetables and Fresh Ingredients

½ onion, rough chopped
3 poblano peppers (about 1 pound)
2 cloves garlic, peeled

Dairy and Fats

1 tablespoon olive oil
2 tablespoons butter
½ cup sour cream

Pantry Items and Spices

¼ cup flour
1 cup chicken broth
½ teaspoon cumin
½ teaspoon salt
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Roast the Poblano Peppers and Onions: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Place the peppers and rough chopped onions on a baking sheet. Toss with olive oil and a pinch of salt and pepper. Arrange the peppers skin side up and roast for 30 minutes until softened and slightly charred.
Steam and Peel the Peppers: Transfer the roasted peppers to a plastic bag or place them in a bowl covered with plastic wrap. Let them steam for a few minutes to loosen the skins. Once cool enough to handle, peel off and discard the skins using your fingers.
Prepare the Roux: Melt the butter in a medium skillet over medium-high heat. Sprinkle in the flour and whisk continuously to form a thick paste. Cook for a few minutes until the mixture is lightly browned, indicating the flour is cooked through.
Make the Sauce Base: Gradually whisk in the chicken broth to the roux and continue cooking for 5 to 10 minutes, stirring often, until the sauce thickens slightly and becomes smooth.
Blend the Sauce: In a blender or food processor, combine the roasted peeled poblano peppers, roasted onions, sour cream, garlic, cumin, salt, and the prepared sauce base. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.

Notes

Roasting the peppers with the skin on enhances their smoky flavor, but peeling off the skin is important to avoid bitterness and tough texture.
Use gloves when handling poblano peppers if you have sensitive skin to avoid irritation.
This sauce can be stored in an airtight container in the refrigerator for up to 4 days.
For a vegetarian version, substitute chicken broth with vegetable broth.
If you prefer a thinner sauce, add additional broth when blending.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Sauce
Method: Roasting
Cuisine: Mexican