A silky, smoky, and slightly spicy poblano cream sauce that elevates everything from tacos to pasta. Perfect for drizzling, dipping, or tossing, this sauce adds a delightful depth of flavor to your favorite dishes. Whether you’re preparing a savory meal or simply want a tasty topping, this poblano cream sauce will not disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large poblano peppers
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup sour cream (or dairy-free alternative)
1/4 cup fresh cilantro
1 tablespoon lime juice
Salt to taste
Optional: 1 jalapeño for extra heat
Directions
First, I roast the poblano peppers. You can do this over an open flame or under a broiler, turning occasionally until the skin is blackened and blistered (about 5-7 minutes).
Once they’re roasted, I place the peppers in a bowl and cover them with a plate or plastic wrap. Let them steam for about 10 minutes to loosen the skins.
After that, I peel off the charred skins, remove the seeds and stems, and roughly chop the peppers.
Next, I heat the olive oil in a skillet over medium heat and sauté the diced onion until soft, which usually takes around 4 minutes.
I then add the garlic and cook it for about 1 more minute, until it’s fragrant.
After that, I transfer the cooked onion, garlic, chopped poblanos, and the remaining ingredients (broth, sour cream, cilantro, lime juice, salt, and the optional jalapeño) to a blender.
I blend everything until smooth and creamy. I taste it at this point and adjust the salt or lime juice if needed.
Finally, I pour the sauce into a saucepan and warm it gently before serving, or store it in the fridge for up to 4 days.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Variations
For Extra Heat: Add a jalapeño pepper along with the other ingredients for an added spicy kick.
Dairy-Free: Use a dairy-free sour cream or cashew cream for a vegan-friendly version.
Spicy Cilantro Twist: If I want an extra burst of flavor, I sometimes add a handful of fresh cilantro along with a squeeze of lemon juice for a refreshing twist.
Smokier Flavor: If I want even more smokiness, I might throw a small piece of smoked chipotle pepper into the blender.
Storage/Reheating
I can store this poblano cream sauce in an airtight container in the fridge for up to 4 days. When I’m ready to use it, I simply reheat it gently on the stove over low heat, stirring occasionally to prevent it from separating. I can also freeze it for up to 3 months if I want to save some for later. Just make sure to let it cool before transferring it to a freezer-safe container.
FAQs
Can I use this sauce on non-Mexican dishes?
Absolutely! This poblano cream sauce is incredibly versatile. I like to drizzle it over grilled chicken, roasted vegetables, or even pasta for a unique flavor twist.
Can I make this sauce ahead of time?
Yes! I often make this sauce in advance and store it in the fridge for up to 4 days. It’s even better after the flavors have had some time to meld together.
How do I adjust the spice level of this sauce?
To control the heat, I simply adjust the amount of jalapeño or skip it altogether if I prefer a milder flavor. The roasted poblano peppers give the sauce a mild heat, but adding a jalapeño gives it an extra kick.
Can I make this recipe without sour cream?
Yes, if I want a dairy-free or lighter version, I can use a non-dairy sour cream alternative, Greek yogurt, or even cashew cream for a creamy consistency.
Is this poblano cream sauce gluten-free?
Yes, this sauce is naturally gluten-free. Just be sure to check the ingredients in any broth or sour cream alternatives to make sure they don’t contain gluten.
Conclusion
This poblano cream sauce is the perfect addition to your next meal. Whether I’m making tacos, grilled chicken, or simply dipping veggies, the smoky, creamy sauce enhances everything it touches. It’s quick to make, incredibly flavorful, and can be customized to suit my taste. I’m sure you’ll love it as much as I do!
📖 Recipe:
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Poblano Cream Sauce
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A silky, smoky, and slightly spicy poblano cream sauce that elevates everything from tacos to pasta, offering a perfect balance of smokiness and mild heat with a creamy texture.
Ingredients
2 large poblano peppers
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup sour cream (or dairy-free alternative)
1/4 cup fresh cilantro
1 tablespoon lime juice
Salt to taste
Optional: 1 jalapeño for extra heat
Instructions
- Roast the poblano peppers over an open flame or under a broiler, turning occasionally until the skin is blackened and blistered (about 5-7 minutes).
- Place the peppers in a bowl and cover them with a plate or plastic wrap. Let them steam for about 10 minutes to loosen the skins.
- Peel off the charred skins, remove the seeds and stems, and roughly chop the peppers.
- Heat the olive oil in a skillet over medium heat and sauté the diced onion until soft, around 4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Transfer the cooked onion, garlic, chopped poblanos, and the remaining ingredients (broth, sour cream, cilantro, lime juice, salt, and optional jalapeño) to a blender.
- Blend everything until smooth and creamy, and adjust salt or lime juice if needed.
- Pour the sauce into a saucepan and warm it gently before serving, or store it in the fridge for up to 4 days.
Notes
For Extra Heat: Add a jalapeño pepper for a spicier kick.
Dairy-Free: Use dairy-free sour cream or cashew cream for a vegan version.
Smokier Flavor: Add a small piece of smoked chipotle pepper to the blender for more smokiness.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 85
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
