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!
Servings 20 servings
Calories 41kcal
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