Poblano Cream Sauce
A silky, mildly spicy sauce made from roasted poblano peppers blended with cream, garlic, cilantro, and lime. Perfect for tacos, enchiladas, grilled meats, pasta, or roasted vegetables—ready in about 20 minutes.
Ingredients
- 4 large poblano peppers
- 2 tablespoons butter (or olive oil)
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or Mexican crema)
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- salt and black pepper, to taste
Instructions
- Roast poblanos under a broiler (or over a gas flame), turning until skins are blistered and blackened, about 8–10 minutes.
- Transfer hot peppers to a bowl and cover to steam for 10 minutes to loosen skins.
- Peel off skins, remove stems and seeds, and roughly chop the roasted poblanos.
- In a skillet over medium heat, melt butter. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 30–60 seconds.
- Add roasted poblanos, sautéed onion and garlic, cream (or crema), cilantro, and lime juice to a blender. Blend until completely smooth. Season with salt and pepper.
- Return sauce to the skillet and warm over low heat until gently simmering and slightly thickened, 2–3 minutes. Do not boil. Serve warm.
Nutrition
Serving: 2tablespoonsCalories: 90kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 5gSodium: 60mgSugar: 1g
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