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Roasted Poblano Cream Sauce

A rich, smoky, and creamy poblano sauce perfect for pasta, chicken, tacos, and more.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Sauce
Cuisine: Fusion, Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 4 poblano peppers roasted and peeled
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cumin
  • 0.25 tsp smoked paprika
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice

Equipment

  • Blender
  • Pan
  • Knife
  • Cutting board

Method
 

  1. Roast poblano peppers until charred, then peel and remove seeds.
  2. Sauté onion and garlic in oil and butter until soft.
  3. Blend peppers with sautéed mixture and broth until smooth.
  4. Return to pan and stir in cream.
  5. Season with spices and lime juice.
  6. Simmer until slightly thickened.
  7. Stir in cilantro and serve warm.

Notes

Adjust spice level by adding jalapeño. Can be made dairy-free with coconut milk.