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Roasted Poblano Cream Sauce
Olivia

Roasted Poblano Cream Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Condiment, Sauce
Cuisine: Mexican-inspired
Calories: 90
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon ground cumin
  • ½ teaspoon sugar
  • Salt and black pepper to taste
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons fresh cilantro chopped
Ingredient Notes
  • Poblano Peppers: Choose firm shiny green peppers. If you want more heat, add a small jalapeño to the mix.
  • Cream: Heavy cream gives the best texture but you can substitute with half-and-half or Greek yogurt for a lighter version.
  • Cilantro: Adds freshness. You can skip it if you’re not a fan but it truly enhances the flavor.
  • Lime Juice: Balances the richness of the cream and brings brightness to the sauce.

Method
 

Step 1: Roast the Poblanos
  1. Firstly, turn your oven to the broil setting and put the poblanos on a baking tray lined with parchment paper.
  2. The roasting process will last approximately 10 minutes, during which time the peppers will develop blistered and charred skins all over.
  3. Next, transfer the peppers to a bowl and wrap it with plastic film. Allow the ribs to steam for 10 minutes. This will facilitate the process of peeling off the skin.
  4. When the peppers cool down, remove the skin, seeds, and stems, and chop them coarsely.
Step 2: Sauté Garlic
  1. Take a medium-sized skillet, pour olive oil and heat it up to medium heat. Add the minced garlic, cook for 1 to 2 minutes until you can smell it, and be careful not to let it burn—golden is the right color.
Step 3: Make the Base
  1. The garlic is to be sprinkled with the flour, and the whisk should be used for around 30 seconds to combine thoroughly and make a roux.
  2. This is the method employed to thicken the sauce. Gradually, the heavy cream is to be poured in, and the chef should be whisking all the while until the mixture reaches a smooth consistency.
Step 4: Blend Everything
  1. In a blender, toss the roasted poblanos, sour cream, cumin, sugar, lime juice, and cilantro. Pour the cream mixture from the skillet into the blender and blend until the blend is remarkably smooth and silky.
Step 5: Simmer and Adjust Seasoning
  1. Return the sauce to the skillet and let it simmer for 3 to 5 minutes on low heat until it thickens slightly. Taste and season with salt and pepper. The rich and creamy poblano sauce is now ready to be served.