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3.50 from 4 votes

Roasted Poblano Cream Sauce

An easy recipe for the best Roasted Poblano Cream Sauce, made with simple ingredients for a rich and delicious sauce that's full of deep flavor!
Course Condiment
Cuisine Mexican
Keyword Poblano
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20 servings
Calories 41kcal
Author Rebooted Mom

Ingredients

  • 5 poblano peppers
  • 1 ea onion medium
  • 4 ea cloves garlic chopped
  • 2 Tbsp olive oil
  • 1/2 C cilantro chopped
  • 1 C sour cream preferably full fat
  • 1/8 tsp ground pepper
  • 1/2 tsp salt or more, to taste

Instructions

  • Rinse your poblano peppers and roast them over a hot grill (or in your oven). Turn them frequently until they blister on each side and the skin is wrinkly. Remove and set aside.
  • In a medium skillet, saute the onions and garlic in olive oil until soft (4-5 minutes). Set aside.
  • Peel the skin off the roasted peppers. Cut the stem off and discard. Slice the pepper open and discard the seeds. Roughly chop the peppers.
  • Combine the peppers, onions, garlic and cilantro in a high-powered blender or food processor. Pulse until well combined, 30 seconds to 1 minute.   Add  in the sour cream (or full fat Greek yogurt), salt and pepper and blend until it turns into a smooth, beautifully green sauce.
  • Transfer to a glass jar and refrigerate until ready to use. When stored/refrigerated properly, this roasted poblano cream sauce will keep for up to 2 weeks.

Notes

  • Recipe makes 2.5 Cups
  • Serving size: 2 Tbsp (20 servings per recipe)
 

Nutrition

Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 68mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 24mg | Calcium: 16mg | Iron: 1mg