Roasted Poblano Cream Sauce
Roasted Poblano Cream Sauce is a rich, velvety blend made from fire-roasted poblano peppers, cream, garlic, onion, and spices. The sauce showcases a smoky flavor with a hint of sweetness and mild heat, providing a smooth texture and a balanced taste that enhances its depth and character.
Equipment
- Broiler
- Baking sheet
- Bowl
- Knife and cutting board
- Skillet
- Blender or food processor
- Measuring spoons & cups
- Spatula or wooden spoon
Ingredients
- 2 large poblano peppers
- 1 tablespoon olive oil
- 2 cloves garlic peeled
- 1 cup heavy cream
- ½ teaspoon ground cumin
- ¼ cup sour cream
- 1 tablespoon sugar
- Salt & pepper adjust to taste
- Juice of ½ lime
- 2 tablespoons all-purpose flour
- Fresh cilantro optional, for garnish
Instructions
- Char the poblano peppers directly over a flame or under the broiler until the skins are blackened. Please place them in a covered bowl for 10 minutes, then peel off the skins, remove seeds, and roughly chop.
- In a skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant. Stir in the flour to make a light roux.
- Transfer roasted poblanos, sautéed garlic, cumin, heavy cream, sour cream, sugar, salt, and pepper into a blender. Blend until silky smooth.
- Pour the mixture back into the skillet and simmer for 5–7 minutes, stirring until the sauce thickens. Squeeze in lime juice for brightness.
- Garnish with chopped cilantro if desired. Serve warm over your favorite dish.