4-Ingredient Roasted Poblano Cream Sauce - Recipe
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course, Salsa
Cuisine: American, Mexican
Keyword: bbq sauce, poblano
Servings: 8
Calories: 26kcal
- 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.
Makes about 1 cup.
Heat Factor: Mild. Poblanos don't have much heat, though you can easily up the heat factor by including hotter peppers, spicy chili flakes or powder, or a bit of your favorite hot sauce.
Calories: 26kcal | Carbohydrates: 3g | Fat: 1g | Cholesterol: 3mg | Sodium: 323mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 46mg | Calcium: 20mg | Iron: 0.2mg