Creamy Poblano Sauce

Yield: 3/4 cup

Author: Tuckaway Farm

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Creamy Poblano Sauce

This easy and delicious poblano sauce will be your new favorite condiment! It’s creamy, zesty, and flavorful, making it the perfect companion for tacos, enchiladas, grilled chicken, and more!

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 3 poblano peppers
• 2 cloves garlic
• 1/8 cup sour cream or Mexican crema
• 1/2 tablespoon lime juice
• 1/8 cup cilantro leaves
• 1/4 teaspoon salt

Instructions

1. Preheat the broiler to high
2. Place full poblano peppers on a baking sheet lined with foil
3. Place the pan on the top shelf in the oven, about 6-8 inches away from the broiler
4. Cook for roughly 4-5 minutes, checking often, until the pepper skin starts to turn black and bubble slightly
5. Remove pan from oven and flip peppers with tongs. Place pan back in oven and repeat for other side of the peppers
6. Remove peppers from oven and immediately transfer them to a ziplock bag, seal the bag, and set aside for 10 minutes
7. After 10 minutes, and once peppers have cooled to the touch, use your fingers to peel the skins.
8. Remove stems, membrane, and seeds from pepper
9. Place roasted and peeled peppers into a blender with garlic, sour cream, lime juice, and cilantro leaves.
10. Blend for 30 seconds, or until smooth and creamy. Enjoy!

Notes

If you want a spicier sauce, sub one of the poblanos for a jalapeño!

This sauce keeps well in a sealed container in the refrigerator for up to 7 days.