Description
This Creamy Poblano Sauce is delicious spooned over salmon, grilled chicken, shrimp, tacos, or roasted vegetables. It’s the kind of recipe that feels restaurant-quality yet is simple enough to make at home.
Ingredients
Units
Scale
- 2 large or 4 small poblano peppers
- 2 tablespoon olive oil, divided
- 1 garlic bulb, top cut off
- 1/4 white or yellow onion, roughly chopped
- 1/2 cup chicken stock (or vegetable stock)
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- Juice of 1/2 lime
- Fresh parsley or cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 450°F (230°C).
- Place the poblano peppers on a baking sheet.
- Place the garlic bulb (with top cut off) on a small piece of foil. Drizzle with a tablespoon olive oil and a pinch of salt. Wrap tightly in the foil and set on the same baking sheet as the peppers.
- Roast poblanos for about 15-20 minutes, flipping at least once, until skins blister and blacken.
- Remove peppers from oven and place in a bowl. Cover with plastic wrap to steam for 10 minutes.
- Turn oven down to 400°F (200°C) and leave garlic in to continue roasting (about 15 minutes), until the cloves are soft and golden.
- Peel charred skin off poblanos and remove stems, ribs and seeds.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté 3 minutes, until softened.
- Add the poblanos and chicken stock to the pan and simmer an additional 2–3 minutes.
- Transfer the mixture a blender. Squeeze the roasted garlic cloves directly out of the bulb into the blender. Add cream, salt, pepper, and cumin. Blend until smooth and creamy.
- Taste for salt.
- Return the sauce to the skillet to warm gently.
- Remove from heat and stir in the lime juice.
- Spoon over salmon, chicken, shrimp, or vegetables and garnish with fresh chopped parsley or cilantro. Serve with lime wedges.
- ENJOY!
Notes
- Roasting both the poblanos and the garlic adds incredible depth and sweetness to the sauce
- Be careful when transferring the hot sauce mixture to a stand-up blender—vent the lid slightly and cover with a kitchen towel to prevent steam buildup
- If you don’t have a stand-up blender, transfer the mixture into a deep bowl or pot before using an immersion blender, since blending in a shallow skillet can splatter
- Poblanos are mild, but you can add a roasted jalapeño for extra heat
- Swap heavy cream for Mexican crema, sour cream, or coconut milk if desired
- Always add the lime juice at the end to brighten and balance the sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Easy
- Cuisine: American/Mexican