Description
A bright, creamy, and mild sauce made with roasted poblano peppers, perfect for tacos, pasta, and grilled meats.
Ingredients
Scale
- 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