Poblano Cream Sauce
Poblano Cream Sauce is a creamy, smoky sauce made with roasted poblano peppers, garlic, and cream. Its mild heat and rich texture make it a perfect complement to tacos, grilled meats, pasta, and more, adding a delicious depth of flavor to any dish with ease.
Equipment
- Skillet
- Knife
- Cutting board
- Blender or immersion blender (optional)
- Tongs or spatula
Ingredients
- 2 large poblano peppers
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 garlic cloves minced
- 1 cup heavy cream
- ¼ cup of chicken or vegetable broth
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Begin by roasting the poblano peppers until the skin is charred. You can do this by placing them under a broiler or on a grill. Once roasted, remove the skin, seeds, and stems, then finely chop the peppers.
- Heat olive oil in a pan over medium heat. Add the finely chopped onion and cook until softened about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the roasted and chopped poblano peppers, and cook for another 2 minutes.
- Pour in the heavy cream and chicken or vegetable broth. Stir to combine, then add cumin, oregano, lime juice, smoked paprika, salt, and black pepper. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
- For a smoother sauce, you can blend it using an immersion blender or transfer it to a countertop blender.
- Taste the sauce and adjust the seasoning as necessary. If desired, garnish with freshly chopped cilantro before serving.
Notes
For a lighter version, use half-and-half or coconut cream in place of heavy cream. You can also swap the sour cream for Greek yogurt to cut down on fat while still maintaining creaminess.