Easy Poblano Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
100 kcal
-
Course
Condiments
Easy Poblano Sauce
Description
This Easy Poblano Sauce recipe involves roasting poblano peppers and garlic to develop a smoky flavor. The peppers are blackened, peeled to remove charred skin, and deseeded. Meanwhile, cashew nuts are soaked with water and lime juice to provide a creamy base when blended.
The roasted peppers and garlic are combined with the soaked cashews and blended until smooth and creamy. The sauce can be thinned with extra water to reach a desired consistency for different uses, such as a topping for enchiladas or a salad dressing. Adding a jalapeño pepper introduces more heat if preferred.
As a nut-free alternative, ripe avocados and water substitute cashews to maintain creaminess. This sauce captures the smoky depth of poblanos balanced with a tang from lime, with textures varying from thick to pourable based on added water.
Ingredients
- 3 poblano pepper also called pasilla peppers
- 3 garlic cloves
- 1 cup cashew nuts unsalted / unroasted, substitute 1-2 ripe avocados for cashews and water, raw
- 1 cup water
- 1 tablespoon lime juice or lemon juice
- 1 jalapeño optional, for spice
Instructions
- Place cashews, water, and lime juice in a blender. Let them soak (do not blend yet).
- Preheat oven to 425°F (218°C). Place poblano peppers on a baking sheet. Wrap garlic cloves in foil and place on the same sheet. Roast for 15–20 minutes, turning peppers halfway through for even charring.If using a gas stove or grill: place the peppers directly over the flame, turning occasionally until the skin is completely blackened and blistered. Use tongs to handle the peppers and rotate them evenly. Skip roasting the garlic if using this method.
- Once roasted, transfer peppers to a bowl and cover with plastic wrap (or place in a zip-top bag) for 2 minutes to steam. This helps loosen the skins. Remove the stems, peel off the charred skins (optional), and scoop out the seeds.
- Add the roasted garlic and peeled poblanos to the blender. Blend on high speed (smoothie setting) for 3–5 minutes, or until smooth and creamy. If needed, add water gradually to thin to your desired consistency.
- Use immediately as a dip, spread, or sauce for tacos, enchiladas, or grain bowls. Store in an airtight container in the fridge for up to 5 days.
Notes
- Use 1-2 ripe avocados and water instead of cashews for a nut-free creamy base.
- Add a jalapeño or Serrano pepper to increase the sauce's spiciness.
- Adjust water gradually to thin the sauce for dressings or toppings, eyeballing consistency is fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 37mg | 41% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
