Poblano Sauce Recipe + Video
Poblano cream sauce is easy to make with roasted peppers and a handful of simple ingredients. Whip up this creamy poblano sauce recipe in less than 30 minutes and serve with your favorite Tex-Mex dishes!
Servings: 8 servings (2 cups total)
Calories: 78kcal
Ingredients
- 1 ¼ pound poblano peppers
- 5-6 cloves garlic
- 5-6 whole green onions
- 1 tablespoon olive oil
- 4 ounces cream cheese
- ¼ cup sour cream
- 1 teaspoon fresh lime juice
- Salt and pepper
Instructions
- Preheat the oven to 450°F. Set out a large rimmed baking sheet. Lay the poblano peppers, garlic cloves, and trimmed scallions on the baking sheet. Drizzle with olive oil. Then roast in the oven for 6-7 minutes per side, 12-14 minutes total.
- Allow the roasted poblano peppers to cool. Then gently remove the waxy skin from the peppers. Pull off the stems and shake out the majority of the seeds. Discard the skins, stems, and seeds.
- Set out a food processor. Place the poblano peppers, roasted green onions, and garlic in the food processor. Purée until mostly smooth. Then add in the cream cheese, sour cream, lime juice, 1 teaspoon of salt, ¼ teaspoon of cracked black pepper. Purée again until very smooth.
- Cover and refrigerate until ready to use.
Video
Notes
Homemade poblano cream sauce will keep well in an airtight container in the fridge for up to 4-6 days.
Nutrition
Serving: 2oz | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 59mg | Calcium: 44mg | Iron: 0.4mg