The Best Poblano Cream Sauce
This Poblano Cream Sauce is to die for! It's decadent, flavorful, and easy to make. It only takes 20 minutes to create this yummy dip (from start to finish). Serve this cream sauce with tacos, use it as a sauce for chicken, or enjoy it as a chip dip!
Servings: 1 1/2 cups
Equipment
Ingredients
- 2 poblano peppers
- 1/2 cup cilantro leaves and stems, packed
- 3 cloves garlic
- 1/2 lime, juiced
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried dill weed & cumin
- 1/4 teaspoon Morton kosher salt*
- 1 cup sour cream or Greek yogurt
Instructions
- Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.)2 poblano peppers
- Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper.
- Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes.
- Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel peel and remove the skin, stem, and seeds.
- Rinse the peppers to remove any excess skin and seeds. Place on a paper towel and pat dry.
- Pulse the poblanos, cilantro, garlic, lime, onion powder, dill, cumin, and salt.1/2 cup cilantro leaves and stems, packed, 3 cloves garlic, 1/2 lime, juiced, 1 1/2 teaspoons onion powder, 1/2 teaspoon dried dill weed & cumin, 1/4 teaspoon Morton kosher salt*
- Add the sour cream and pulse until smooth. Add more salt and lime to taste if needed.1 cup sour cream or Greek yogurt
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pat the veggies dry. The cream sauce can become too thin if it has too much liquid. To avoid this, ensure you're patting the veggies dry to avoid extra water.
- Completely char the poblanos. Char the entire outside of each poblano pepper for the best poblano cream sauce. This step helps create a deliciously smoky flavor in the poblanos that transfers over to the poblano cream sauce.
- Let the poblanos rest. Ensure you put the roasted peppers in a bowl and cover with plastic wrap to help create steam. The steam that builds up in the bowl makes it easier to remove the skin after you roast poblano peppers.
Nutrition
Calories: 540kcal | Carbohydrates: 31g | Protein: 9g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 136mg | Sodium: 669mg | Fiber: 6g | Sugar: 14g