Creamy Poblano Sauce: Unlock Bold Flavors Today!
A rich and flavorful sauce made with roasted poblano peppers, perfect for enhancing a variety of dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium poblano peppers
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers on a baking sheet until the skin is charred, about 20 minutes.
- Remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes.
- Peel the charred skin off the peppers, remove the seeds, and chop them.
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the chopped poblano peppers, cumin, salt, and pepper.
- Pour in the heavy cream and simmer for 5-7 minutes until the sauce thickens.
- Blend the sauce until smooth, then serve warm.
Notes
- This sauce can be stored in the refrigerator for up to a week.
- Adjust the spice level by adding more or fewer peppers.
- Great for drizzling over tacos, enchiladas, or grilled meats.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg