Creamy Roasted Poblano Pepper Sauce Recipe
This creamy, flavorful Poblano Cream Sauce combines roasted poblano peppers with onions, garlic, and spices in a rich, velvety base made from a buttery roux and sour cream. Perfect for drizzling over meats, enchiladas, or vegetables, this sauce offers a mild smoky heat and a smooth texture that complements a variety of dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 2 cups
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Ingredients
Roasting Ingredients
- 3 poblano peppers (about 1 pound)
- ½ onion, rough chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce Ingredients
- 2 tablespoons butter
- ¼ cup flour
- 1 cup chicken broth
- ½ cup sour cream
- 2 cloves garlic, peeled
- ½ teaspoon cumin
- ½ teaspoon salt
Instructions
- Preheat and Roast Poblanos: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and scoop out the seeds and membranes. Place the poblano halves and roughly chopped onion on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Arrange the peppers skin side up in a single layer and roast for 30 minutes until the skin blisters and chars slightly.
- Steam and Peel Poblanos: Transfer the roasted peppers to a plastic bag or cover them with plastic wrap in a bowl to trap steam. Allow them to steam until cool enough to handle. Use your fingers to peel away the loosened skin from the peppers and discard the skins.
- Make the Roux: In a medium skillet over medium-high heat, melt the butter. Once melted, add the flour and whisk continuously to form a thick paste. Cook for a few minutes until the roux turns lightly browned, stirring constantly to prevent burning.
- Add Broth and Thicken: Slowly whisk in the chicken broth into the roux. Continue cooking and whisking for 5 to 10 minutes, until the mixture thickens slightly into a smooth sauce base.
- Blend the Sauce: Transfer the roux mixture to a blender or food processor. Add the peeled poblano peppers, roasted onions, sour cream, garlic cloves, cumin, and salt. Blend or pulse until the sauce is completely smooth and creamy.
- Adjust Seasoning and Consistency: Taste the sauce and add more salt and pepper if needed. If the sauce is too thin, simmer it on low heat for a few extra minutes to thicken. If too thick, thin it with additional chicken broth until you reach your desired consistency.
Notes
- Arrange poblanos and onions skin side up in a single layer to ensure even roasting.
- Steaming the roasted peppers is essential to loosen the tough outer skin for easy peeling.
- Whisk the roux continuously to avoid lumps in the sauce.
- Use a high-speed blender or food processor to achieve the smoothest texture.
- If the sauce thickness varies, adjust by simmering longer to thicken or adding broth to thin.
- Variations include gluten-free by substituting gluten-free flour, dairy-free by using vegan butter and non-dairy cream, and vegan by using vegetable broth.
- Flavor boosters such as lime juice, roasted garlic, jalapeños, or chipotle peppers add complexity.
- Adding greens like spinach or herbs can enhance nutrition and flavor.
