Description
A creamy and smoky roasted poblano cream sauce made with just four simple ingredients that elevates any dish.
Ingredients
Scale
- 3 medium-sized poblano peppers
- 1 cup heavy cream
- 1–2 cloves garlic
- Salt to taste
Instructions
- Roast the poblano peppers on a baking sheet under the broiler for 5-7 minutes per side until the skin is blistered and blackened. Transfer to a bowl, cover, and let steam for 10-15 minutes. Peel, stem, and chop the peppers.
- In a blender, combine the roasted peppers, heavy cream, and garlic. Blend until smooth. Season with salt to taste.
- Pour the blended sauce into a saucepan and warm over medium-low heat for about 5 minutes, stirring occasionally. Do not boil.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- For added creaminess, substitute half the heavy cream with Mexican crema or cream cheese.
- This sauce can be frozen in ice cube trays for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 165
- Sugar: 0g
- Sodium: N/A
- Fat: 17g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 2g
- Fiber: N/A
- Protein: 1g
- Cholesterol: N/A