Poblano Cream Sauce

5 from 2 votes

Get ready to spice up your dinner game with this creamy and flavorful poblano cream sauce. Made in just minutes, it's delicious to keep on hand for tacos, nachos, burritos, or as a dip for chips!

Prep Time3

Cook Time10

Resting Time2

Total Time13

Course: Snack

Cuisine: Mexican

Servings: tablespoons

Calories: 17kcal

Author: Rachel

Cost: $6

Ingredients

1 pound Poblano Peppers sometimes called Pasilla pepper (about 4 peppers)
⅓ cup Mexican or Central American Crema or Sour Cream
2 cloves Garlic
¼ cup Fresh Cilantro
1 Lime or 1 teaspoon lime juice
½ teaspoon Salt

Instructions

Roast the peppers. You can char the peppers on an outdoor gas grill, on a gas stove, or in the oven. For the oven, turn on the broiler and place the peppers directly on the rack closest to the top. Roast until the peppers start to turn black-brown and rotate to another side. Repeat until each side is roasted. This can happen pretty quickly, so keep an eye on them. Remove the peppers and place in a large ziplock bag or tupperware container with lid to steam.
When the peppers are cool enough to touch, peel off the charred skin and discard the skins. Cut off the top and put a slit down the center to open the pepper. Discard the seeds.
In a food processor, combine all the ingredients and blend until you reach your desired consistency. Add additional water if too thick. Season to taste with additional salt or lime.

Nutrition