Poblano Cream Sauce (Printable Format)
Silky poblano cream sauce with roasted peppers, onions, and spices for rich, savory flavor.
# Needed Ingredients:
→ Main
01 -
1 tablespoon olive oil
02 -
1/2 onion, rough chopped
03 -
3 poblano peppers (about 1 pound), halved and deseeded
04 -
2 tablespoons unsalted butter
05 -
1/4 cup all-purpose flour
06 -
1 cup chicken broth
07 -
1/2 cup sour cream
08 -
2 cloves garlic, peeled
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon kosher salt
11 -
Salt and black pepper to taste
# Preparation Steps:
01 -
Preheat oven to 375°F (190°C). Slice poblano peppers lengthwise, remove seeds and membranes. Place poblanos and chopped onions on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Position peppers skin side up and roast for 30 minutes.
02 -
Transfer roasted poblanos to a plastic bag or cover in a bowl with plastic wrap. Let them steam for several minutes to loosen the skins. Once cool enough, peel off and discard the skins.
03 -
In a medium skillet, melt butter over medium-high heat. Stir in flour and whisk continuously to form a smooth paste. Cook for 2–3 minutes, stirring until the roux is lightly golden.
04 -
Gradually whisk in chicken broth, blending thoroughly. Cook for 5–10 minutes, stirring often, until the mixture is slightly thickened and silky.
05 -
Transfer the thickened mixture to a blender or food processor. Add peeled poblanos, roasted onions, sour cream, garlic cloves, ground cumin, and salt. Blend until completely smooth. Adjust seasoning with additional salt and pepper, if desired.
# Supplementary Details:
01 -
For a spicier sauce, leave some seeds in the poblanos. The sauce can be made ahead and stored refrigerated for up to three days.