Poblano Cream Sauce
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
12 servings
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Calories
25 kcal
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Course
Condiments
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Cuisine
Mexican
Poblano Cream Sauce
Description
The sauce starts by broiling or charring whole poblano peppers until the skin blisters and blackens. After resting to loosen the skin, the outer layer is removed and seeds are discarded. The peeled peppers are blended with sour cream (or Mexican crema), fresh cilantro, garlic cloves, milk, lime juice, and kosher salt. The mixture yields a creamy, smooth sauce showcasing the roasted poblano's flavor with added herbal brightness from cilantro and acidity from lime.
This sauce carries a smoky undertone and mild heat characteristic of poblano peppers. The garlic adds pungency while the sour cream provides a cooling, rich texture. It’s appropriate for drizzling over grilled meats, tacos, or as a flavorful dip or dressing. Adjustments like adding avocado can mellow spice and thicken the texture if desired.
Roasting methods such as broiling or open flame achieve the signature char, and using half-and-half or cream instead of milk can intensify creaminess. The recipe yields approximately 1½ cups of sauce.
This poblano cream sauce offers a balance of smoky, tangy, and creamy elements that enhance Mexican-inspired dishes with fresh complexity.
Ingredients
- 1 pound poblano pepper about 4-5
- ⅓ cup sour cream or Mexican crema
- ¼ cup cilantro
- 4 cloves garlic
- 3 tablespoons milk whole
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
Instructions
- Add the poblano peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible.
- Make a vertical slit down one side of the peppers and remove the seeds and veins.
- Transfer the roasted poblanos to a blender and add the sour cream, cilantro, garlic, milk, lime juice, and salt. Blend until smooth. Taste and add more salt if needed.
Notes
- This recipe yields about 1½ cups of sauce.
- Leaving some charred skin pieces in the sauce enhances smoky flavor.
- To reduce spiciness, blend in a quarter to half an avocado; adjust milk as needed to balance thickness.
- Roast poblanos under the broiler or over an open flame for best results.
- Use half-and-half or heavy cream instead of milk for a richer sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 25kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 199mg | 8% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 32mg | 36% |
| Calcium | 17mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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