why make this recipe
This sauce is bright, creamy, and mild. It adds flavor to tacos, pasta, and grilled meat. Try it when you want something quick that tastes fresh. You can also learn simple sauce tricks from this guide to homemade sauces here.
introduction
Poblano Cream Sauce is easy to make and uses few ingredients. Roasted poblanos give it a smoky taste. Sour cream or crema makes it smooth. This sauce works as a topping or a dip. For more simple sauce ideas, see this sweet onion sauce guide here.
how to make Poblano Cream Sauce
Follow these steps to make the sauce.
Ingredients :
- 3 roasted poblano peppers (peeled and seeded)
- 1/2 cup sour cream or Mexican crema
- 1/4 cup chicken or vegetable broth
- 2 garlic cloves
- 1/4 onion (chopped)
- 1 tbsp lime juice
- 1/4 cup grated cotija cheese (optional)
- Salt and pepper to taste
Directions :
- Roast poblano peppers until charred. Put them in a covered bowl to steam, then peel and deseed.
- Sauté garlic and onion in a little oil until soft.
- Blend roasted poblanos, sour cream, sautéed garlic and onion, lime juice, and cotija (if using) until smooth. Add broth to adjust the consistency.
- Simmer the sauce over low heat for a few minutes until heated through. Stir often and taste for salt and pepper.
- Serve warm over tacos, pasta, or grilled meat.
how to serve Poblano Cream Sauce
Spoon it over grilled chicken, fish, or steak. Toss it with pasta for a quick meal. Use it as a taco sauce or a dip for chips and veggies. Warm is best, but you can serve it room temperature too.
how to store Poblano Cream Sauce
Cool the sauce to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. Reheat gently on low heat. If it thickens, stir in a little broth or water to loosen it.
tips to make Poblano Cream Sauce
- Roast peppers over an open flame or under the broiler for best char.
- Steam peppers in a covered bowl to help peel the skin easily.
- Use crema or sour cream for a mild tang. Heavy cream makes it richer.
- Blend until very smooth for a silky texture.
- If you need more sauce, add extra broth slowly.
- For simple sauce ideas and quick tips, check this sauce guide here.
variation (if any)
- Add a jalapeño for more heat.
- Swap cotija for queso fresco or skip cheese for a lighter sauce.
- Use Greek yogurt instead of sour cream for a tangier, thicker sauce.
- Make it vegan by using a plant-based crema and vegetable broth.
FAQs
Q: Can I use canned roasted poblanos?
A: Yes. Drain them well and pat dry before blending.
Q: Is this sauce spicy?
A: No. Poblanos are mild. Add a jalapeño if you want heat.
Q: Can I freeze the sauce?
A: You can freeze it for up to 2 months. Thaw in the fridge and reheat gently. Texture may change slightly.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free crema or plain cashew cream and vegetable broth.
Conclusion
For another reliable recipe and extra tips, see The Best Poblano Cream Sauce Recipe – The Kittchen.
Print
Poblano Cream Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, creamy, and mild sauce made with roasted poblano peppers, perfect for tacos, pasta, and grilled meats.
Ingredients
- 3 roasted poblano peppers (peeled and seeded)
- 1/2 cup sour cream or Mexican crema
- 1/4 cup chicken or vegetable broth
- 2 garlic cloves
- 1/4 onion (chopped)
- 1 tbsp lime juice
- 1/4 cup grated cotija cheese (optional)
- Salt and pepper to taste
Instructions
- Roast poblano peppers until charred. Put them in a covered bowl to steam, then peel and deseed.
- Sauté garlic and onion in a little oil until soft.
- Blend roasted poblanos, sour cream, sautéed garlic and onion, lime juice, and cotija (if using) until smooth. Add broth to adjust the consistency.
- Simmer the sauce over low heat for a few minutes until heated through. Stir often and taste for salt and pepper.
- Serve warm over tacos, pasta, or grilled meat.
Notes
For best results, roast peppers over an open flame or under the broiler. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending and Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: poblano sauce, creamy sauce, dip, taco sauce, mild sauce