This 4-Ingredient Roasted Poblano Cream Sauce recipe 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 Recipe
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 it! Poblano peppers, garlic, Mexican crema (or sour cream) and a little bit of salt come together to make this incredible poblano sauce.
It's very easy to customize with other ingredients, like fresh cilantro, freshly squeezed lime juice, or spices like chili powder or cumin. Consider this a delicious base recipe you can make your own.
Let's talk about how to make poblano cream sauce, shall we?
Roasted Poblano Cream Sauce Ingredients
You only need these 4 simple ingredients to make this hassle-free recipe. Shortest shopping list ever!
- Poblano peppers
- Garlic cloves
- Mexican crema (or sour cream)
- Salt
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.
You can also roast them in the oven on a baking sheet.
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.
Remove the skins and discard them.
Blend it up! Next, add the poblanos to 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? This creamy poblano sauce is amazing, huge on flavor, great with so many dishes. You won't find a sauce like this in grocery stores.
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. It's great with a squeeze of fresh lime juice.
- 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, pretty much any of your favorite Mexican or Tex Mex dishes. Also, 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.
Storage
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.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Favorite Stuffed Poblano Pepper Recipes
- Picadillo (Beef) Stuffed Poblano Peppers
- Cream Cheese Stuffed Poblano Peppers
- Classic Chiles Rellenos
- Cajun Shrimp Stuffed Poblano Peppers
Try Some of My Other Sauce Recipes
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
Ingredients
- 1 pound poblano peppers
- 4 cloves garlic
- ¼ cup Mexican crema or sour cream
- 1 teaspoon salt
Instructions
- 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.
Notes
Nutrition Information
Julia Havens says
What is the difference between crema and sour cream? Taste? Texture? Is crema better in Mexican food recipes? I know I can google this but wanted to get a personal opinion.
Mike Hultquist says
Hi, Julia. I have a post on Mexican Crema here, which should answer all your questions: https://www.chilipeppermadness.com/recipes/mexican-crema/
Patty says
Hi, can I mix the roasted poblano cream sauce with spaghetti? Kind of like a green spaghetti recipe?
Mike Hultquist says
You sure can, Patty! It's great! I also have a Green Spaghetti Recipe (Spaghetti Verde) here: https://www.chilipeppermadness.com/recipes/spaghetti-verde/
Mike Klima says
hey Mike LOVE your site and recipes! However, on this recipe you say to roast poblanos at 350, and other recipes 400. Definitely higher heat if you need them to char and peel better. I think it was just an oversight. I say this as I am referring people to your site...my sister was having trouble getting the poblanos to char. I suggested broiling is faster and easier.
Keep up the awesome work! i've made so many things so far that are exceptional.
Mike Hultquist says
Thanks, Mike! I appreciate it! You can roast the peppers at 350 F, it will just take longer. 400 F is good. I usually DO roast them, or really just do them on the stove top over an open flame, which is my preference. But I hear you, man! Thanks for sharing!
Elaina says
has anyone tried freezing this?
Mike Hultquist says
Elaina, this will not freeze well due to the sour cream/crema content. It's best used within the week.
Judy says
How best to store? Will it turn black or should we add some lemon juice or something to prevent that from happening?
Mike Hultquist says
Judy, this is best consumed right away, but you can add a bit of citrus juice to brighten it up if you want to store it a day or 2. Keep in a sealed container in the refrigerator.
Jess says
Made as per recipe except roasted
5 large garlic cloves. Excellent sauce, it is now in the lineup. Good with enchiladas, tacos, or just a tortilla chip. Im sure other things as well.
Mike Hultquist says
Glad you enjoyed it, Jess!
Stephanie Ruhland says
Very simple and delicious. I used plain Greek yogurt instead. Everyone loved it!
Mike Hultquist says
Awesome! Glad you enjoyed it, Stephanie!
Leslie says
What a great sauce! And so simple! I will be making this again and again! Thank you
Mike Hultquist says
Excellent! Thanks, Leslie!
Mari says
Can you use this as an enchilada sauce?
Mike Hultquist says
Certainly, Mari! Enjoy!
Jeff says
Would this be good to freeze
Mike H. says
You can freeze it, Jeff, but not sure how the consistency will be after it thaws, as it has crema/sour cream.
Dorothy says
Wow, so simple and so delicious! Mine ended up a bit spicy..I think our farmers market poblanos were spicy and I did ad one lonely roasted, seeded habanero. I doubled the cream to cool it off and was still delicious and spicy!
Michael Hultquist - Chili Pepper Madness says
Excellent!