4-Ingredient Roasted Poblano Cream Sauce is loaded with flavor and couldn't be easier to make! The roasted poblano flavor is the main focus here and it's beautifully complimented by garlic, Mexican crema and just a touch of salt.
Roasted Poblano Cream Sauce
This poblano cream sauce recipe is perfect for tacos, quesadillas, or just using as a dip with some crunchy tortilla chips! Poblano peppers are one of my favorites to cook with, and this roasted recipe really brings out all of the natural flavors I love so much.
The best part? You only need 4 simple ingredients in order to make this stuff! Poblano peppers, garlic, Mexican crema (or sour cream) and a little bit of salt come together to make this incredible poblano sauce. Just look at it. SO GOOD, right? I want to dive right in there!
Ingredients in Roasted Poblano Cream Sauce
You only need these 4 inexpensive ingredients to make this hassle-free recipe. Shortest shopping list ever!
- Poblano peppers
- Garlic cloves
- Mexican crema (or sour cream)
How to Make Poblano Cream Sauce
Roast, steam, blend, enjoy! From start to finish, this easy sauce recipe will only take about 20 minutes.
Roast the peppers. First, roast your awesome poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes.
Steam them. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
Blend it up! Next, toss the roasted peppers into a food processor with some garlic cloves, Mexican crema or sour cream, and a bit of salt. Process the mix until nice and smooth.
BOOM! DONE! Easy, right?
Recipe Tips & Notes
- Spice it up. Try it with other peppers, either in addition to, or replacing the poblano peppers. It would be super interesting with ghost peppers! Hot! Spicy!
- Add more ingredients. Consider adding cilantro for an herbal flair. Try roasting the garlic along with the poblanos. Add chili powders and/or spicy chili flakes for flavor and heat variations. Add in some fresh ripe avocado for a variation on guacamole.
- You can bake the peppers. You can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information below on how to roast poblano peppers.
- Learn more about poblanos. They're seriously one of my favorite peppers ever! Learn all about why I love them HERE.
How to Serve Roasted Poblano Cream Sauce
This roasted poblano cream sauce goes great alongside tacos or burritos, of course, but consider it for spooning over grilled meats, like chicken or pork.
Drizzle it over pulled pork sandwiches or over a nice steak.
Consider it as a replacement for guacamole! Use it anywhere you'd use your favorite guacamole recipe. It's seriously so good.
Poblano cream sauce will stay fresh in the fridge for up to 1 week. Just be sure to keep it stored in an airtight container. Also, be sure to use a clean utensil every time you remove some from the container! Any new bacteria that's introduced to the sauce will cause it to spoil.
I do not recommend freezing this poblano cream sauce.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H
4-Ingredient Roasted Poblano Cream Sauce - Recipe
- 1 pound poblano peppers
- 4 cloves garlic
- ¼ cup Mexican crema or sour cream
- 1 teaspoon salt
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
- Adjust for salt and serve as desired.