Poblano Cream Sauce
Servings 1 cup +/-
Equipment
- Baking Sheet
- Food Processor or Blender
Ingredients
- 1 large poblano pepper or 2-3 small
- ½ small onion chopped
- 3 green onions
- 3 cloves of garlic skins left intact
- ¾ cup sour cream or 1/2 cup Mexican crema
- ¼ cup fresh cilantro
- Juice from 1 lime or more to taste
- 1 tbsp avocado oil or olive oil
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to broiler with the rack at the top of the oven. Line a baking sheet with foil for easier cleanup.
- Broil the veggies by placing the poblano peppers, chopped onion, green onions, and garlic cloves (with skin) on the baking sheet.
- Place into the oven under the broiler for about 3-4 minutes turning the vegetables about every 1-2 minutes to cook and evenly.
- Remove the onion, green onions, and garlic cloves from the oven and set aside to cool. Once cool, discard the skins from the garlic and trim the tops off the green onions; set aside until needed.
- Return the baking sheet with the poblanos back to the oven under the broiler until all sides are charred, about 3-4 minutes.
- Once the poblanos are charred, remove peppers immediately from the oven and place the poblano peppers in a zip lock bag and seal.
- Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds; set aside to cool completely.
- Make the poblano cream sauce by placing the cooled poblano peppers, onion, green onion, garlic cloves, sour cream, cilantro, lime juice, and avocado oil in a food processor or blender; blend very well. Taste and season with sea salt and freshly cracked pepper, to taste. Side Note: Add a little cream, water, or lime juice to thin out the sauce if it's too thick.
- To store, pour into a jar and seal with an airtight lid and refrigerate for up to one week. Enjoy!